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Coffee Copycat

Toasted Vanilla Bean Syrup (Starbucks Copycat)

While it’s often deemed unimaginative, this Starbucks copycat Toasted Vanilla Syrup recipe is proof that “vanilla” is anything but boring. Despite a short ingredient list (just 3!) and an easy, mostly hands-off method, this richly flavored, deeply complex simple syrup is a surefire way to make even the humblest coffee drinks taste like a million bucks.

closeup shot of a clear collins glass on a white table with a whole vanilla bean dripping after dipping into the glass.

DIYing coffee syrups and sauces is one of the easiest ways to make your morning mug taste extra special. This 3-ingredient toasted vanilla syrup is no exception! We cut and briefly toast a whole vanilla pod to release its warm, aromatic, faintly sweet perfume, then use it to infuse a basic simple syrup made from white sugar and water.

While classic vanilla syrup is relatively tame in flavor, using a real vanilla bean and adding a touch of smoky depth makes this Starbucks copycat much bolder. Heck, just look at it and you’ll see the difference. Those aesthetically pleasing black flecks suspended in the pale gold liquid are loaded with cozy vanilla goodness!

But, don’t think toasted vanilla syrup is only for sweetening cold brew or drip coffee. You can also use it to make richly flavored sweet cream cold foam, frosty frappuccinos, or any copycat Starbucks drinks your heart desires. Don’t stop there—it’s also great for moistening layer cakes, sweetening whipped cream, or shaking up cocktail magic. Delightful!

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What does it taste like?

This toasted vanilla syrup has a flavor that’s both warm and surprisingly complex. Toasting the vanilla bean first brings out a subtle nuttiness and a hint of caramelized depth that you don’t get from plain vanilla extract. It’s still sweet and floral, like classic vanilla, but with an earthy, almost smoky undertone that makes it feel richer and more sophisticated. When swirled into coffee or lattes, it adds a cozy, bakery-like sweetness that’s comforting without being overpowering.

45 degree angle downward shot into a glass of homemade Starbucks toasted vanilla syrup; it's pale, clear gold with black vanilla bean flecks.

Why You’ll Love This Starbucks Syrup Recipe

  • Quick & Easy - Just measure, cut, stir, and strain. It’ll only take 10 active minutes in the kitchen, max—and then you’ll be set up for at least a week’s worth of toasty vanilla yumminess!
  • Sweetly Complex - Toasting the vanilla bean first adds a layer of cozy, caramelized depth to its natural floral sweetness, yielding the absolute best vanilla coffee syrup you’ve ever tasted.
  • Versatile & Customizable - Stir it into lattes, drizzle it over pancakes, or mix it into cocktails—the toasty vanilla flavor plays well with just about anything. You can even adjust the sweetener, strength, and add mix-ins to match your taste perfectly.

Ingredients Needed

  • Vanilla Bean - The star of this syrup, a real vanilla bean brings deep, floral sweetness with warm, comforting notes you just can’t get from extract alone. Toasting it first unlocks nutty, caramel-like undertones that give the syrup its signature complexity. Depending on what type of bean you choose, the flavor can shift slightly—Madagascar beans are rich and creamy, Tahitian beans lean more floral and fruity, while Mexican beans carry a spicier, almost chocolatey edge.
  • Granulated Sugar - White sugar has no discernible flavor other than “sweet,” meaning the full glory of your vanilla bean will be on display.
  • Water - If possible, start with filtered water for the cleanest taste.
water, sugar, and a whole vanilla bean measured out on a white table for making DIY toasted vanilla syrup Starbucks recipe.

Substitutions

  • Granulated Sugar - Feel free to swap in brown sugar for a more caramelly undertone. You can also use pure cane sugar or superfine/caster sugar as a 1:1 substitute with the same flavor profile as white sugar. 
whole vanilla bean stuck in a glass of homemade Starbucks copycat toasted vanilla syrup on a white marble surface with two more whole vanilla beans.

How To Make Toasted Vanilla Syrup Starbucks-Style

Step 1: Toast Vanilla Bean. Split the vanilla bean lengthwise, then place it cut-side down in a dry saucepan. Toast just until it smells warm and nutty—this only takes a minute or two.

Step 2: Simmer Syrup. Add sugar and water to the pan with the vanilla bean, stirring until the sugar dissolves. Let it simmer gently for a few minutes to infuse that toasty vanilla flavor.

Step 3: Steep & Strain. Remove from heat and let the vanilla bean steep in the syrup as it cools. Once it’s rich and fragrant, strain (or leave it in for a pretty visual—great for if you’re gifting it) and store in the fridge.

cut pieces of whole vanilla bean toasting in a saucepan.
sugar and water added to the saucepan to make an infused toasted vanilla simple syrup.
action shot of the DIY toasted vanilla Starbucks syrup being poured into a clear glass.

Optional Variations & Dietary Adjustments

  • Rich Syrup - Double the amount of sugar you use, but keep the liquid and vanilla bean quantity the same. This creates a thicker, more viscous syrup that will last for up to 6 months in the fridge (as opposed to just 2 weeks).
  • Sugar-Free Toasted Vanilla Syrup - Use your favorite cup-for-cup sugar substitute (e.g. monk fruit sweetener) to make a diabetic-friendly version of this Starbucks favorite.
  • Extra Caramelly - Use a 50/50 blend of white and brown sugar for another layer of toasty flavor.
  • Mix-Ins - Experiment with other flavorings—add a pinch of salt and/or a small drizzle of butter extract to make it taste more like a hybrid sugar cookie syrup, toss in a cinnamon stick or two for a cozy twist on toasted cinnamon syrup, or add a few cardamom pods to make it taste like cardamom buns. If you make any genius additions, let me know in the comments below so I can try them!

Serving Suggestions

  • Coffee & Espresso Drinks - Stir a spoonful into an oat milk latte, cappuccino, or cold brew to add warmth and depth. The toasted notes pair beautifully with dark coffee and espresso’s natural bitterness, creating a cozy, café-style flavor at home. Try it in an iced vanilla latte or a toasted vanilla shaken espresso for a creamier, more refreshing option.
  • Seasonal Drinks: Mix into fall favorites like pumpkin spice lattes for extra richness, or use it in winter-ready hot mochas where the caramelized vanilla will complement chocolate perfectly. In summer, drizzle it over a tall glass of iced coffee with cream for a smooth, sweet treat.
  • Tea & Non-Coffee Beverages: Add a splash to black tea, iced chai lattes, or even hot toasted white chocolate mochas for a gently spiced, bakery-like sweetness. For something lighter, stir into sparkling water with a squeeze of citrus for a homemade vanilla soda or make a vanilla-flavored coffee soda.
  • Cocktails & Mocktails: Incorporate the syrup into bourbon-based cocktails, espresso martinis, or even a simple vodka soda for an aromatic je ne sais quois. Non-alcoholic drinkers can mix it into homemade lemonade or ginger beer for a sophisticated mocktail.
  • Breakfast & Brunch: Drizzle over pancakes, waffles, or French toast instead of plain maple syrup. It’s also excellent stirred into oatmeal or yogurt for a sweet, toasty lift.
  • Desserts: Use it to soak cake layers, sweeten whipped cream in a dispenser, or drizzle over ice cream. It works especially well with chocolate desserts, baked custards, and bread pudding where that toasted vanilla flavor can really shine.
  • Savory Accents: Toasted vanilla syrup isn’t just for sweets—add a small splash to salad dressings or glazes for roasted vegetables like carrots or sweet potatoes to aid in caramelization and add another layer of flavorful complexity.
clear collins glass filled with golden, black-flecked toasted vanilla syrup on a white table with a glass of more vanilla beans and a white jug blurred out in the background.

Recipe Success Tips

  • Toast with Care - The vanilla bean only needs a brief toast—just until it smells warm and nutty. If you leave it too long, it can turn bitter. 
  • Split the Bean Fully - Slice the vanilla bean lengthwise and gently scrape the seeds into the pan before toasting. This ensures you capture every bit of flavor from both the pod and the seeds.
  • Steep for Depth - Allow the vanilla bean to steep in the hot syrup as it cools. The longer it rests, the deeper and more complex the flavor becomes.
  • To Strain or Not - You can strain out the vanilla pod for a smooth syrup, or leave it in the jar for continued infusion. If you leave it in, the flavor will grow stronger over time.
  • Storage Smarts - Always store your syrup in a clean, airtight glass jar. Let it cool completely before sealing to prevent condensation, which can shorten shelf life.

FAQs

What’s in Starbucks toasted vanilla syrup?

Starbucks’ toasted vanilla syrup is made with sugar, water, “natural” flavors (they’re made in a lab, hence the quotations), and preservatives to make it shelf stable. My homemade toasted vanilla syrup, on the other hand, is made with just sugar, water, and a real vanilla bean. No additives, no mystery “flavors”—just pure ingredients you can pronounce!

Did Starbucks discontinue toasted vanilla syrup? Is toasted vanilla discontinued?

Yes, Starbucks has discontinued Toasted Vanilla syrup as of 2023 and, at the time of publication (2025) it doesn’t seem to be coming back.

What is in a toasted vanilla shaken espresso?

This old Starbucks favorite is made with blonde espresso shots shaken with toasted vanilla syrup and ice, then topped with oat milk.

glass of toasted vanilla coffee syrup on a white table with whole vanilla beans.

DIY Starbucks Toasted Vanilla Syrup Nutrition

Each generous 2 tablespoon serving of this homemade toasted vanilla syrup comes in at just under 80 calories, with all of those calories coming from the 20 grams of carbohydrates—specifically sugar. That means there’s no fat, protein, or sodium in this recipe. 

From a nutrition perspective, this syrup doesn’t offer anything more than a flavor boost and quick source of energy. That said, the simple ingredient list (just sugar, water, and vanilla bean) keeps it free of additives and preservatives. So, while it’s still sugar, it’s a more natural way to add sweetness and depth to drinks compared to store-bought syrups.

If you’d like to make it lighter, you can cut the sugar slightly or experiment with alternatives like maple syrup or a touch of honey. Or, if you’re keeping an eye on added sugars, try using a smaller splash in your coffee to get the cozy toasted vanilla flavor without overdoing it.

Total nutritional content per serving is:

  • Calories: 77 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 0 mg
  • Carbohydrates: 20 grams
  • Sugar: 20 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

horizontal rectangular hero shot of toasted vanilla syrup for coffee in a clear collins glass on a white table with a glass of whole vanilla beans in the background.

Other Coffee Syrup Recipes

Print Recipe
5 from 1 vote

Toasted Vanilla Bean Syrup (Starbucks Copycat)

Stop spending $7+ on your favorite Starbucks drinks by making this copycat Toasted Vanilla Syrup for coffee, lattes, frappuccinos, & more!
Prep Time2 minutes
Cook Time13 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American
Keyword: Toasted Vanilla Bean Syrup
Servings: 10 servings
Calories: 77kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Cut the vanilla bean lengthwise to expose the seeds, then chop into 1-inch pieces. Add to a medium saucepan and heat over medium-low, stirring constantly. Toast the vanilla bean pieces for 2-3 minutes, until fragrant.
  • Carefully add the water to the saucepan, then the sugar, and stir to combine. Bring the syrup to a simmer over medium heat, stirring occasionally. Allow the syrup to simmer for 10 minutes.
  • Remove from heat and allow to cool for 15 minutes at room temperature. Strain out the vanilla bean pieces and transfer the syrup to a mason jar or syrup bottle. Store in the fridge for up to 2 weeks!

Notes

This makes about 1.25 cups of toasted vanilla bean syrup!

Nutrition

Serving: 2tablespoon | Calories: 77kcal | Carbohydrates: 20g | Sugar: 20g
Toasted vanilla bean syrup.

xoxo Megan

Banana Bread Latte (w/Banana Cold Foam)

Get ready to brew up some bakery-inspired magic with my Iced Banana Bread Coffee topped with a dreamy Banana Cold Foam! This fruity, frosty drink combines the creamy-cool caffeinated glory of an iced latte with the warmly spiced sweetness of banana bread for a delightful drink I think you’ll love. 

iced banana coffee latte topped with banana bread cold foam cream on a white marble round on a grey slate table with freshly sliced bananas scattered around and a jar of cinnamon sticks in the background.

Banana coffee might sound like a strange combo, but let’s reflect back on some of our past fruit-coffee combo successes. Remember Starbucks’ iced apple crisp macchiato? Or my recent carrot cake latte with cream cheese cold foam? Or this iced zucchini bread latte with maple cold foam? The point is, it’s not as weird as it sounds.

If you’ve ever eaten a slice of banana bread with coffee, you already know they’re a delightful pairing. So I figured, “why not just combine the two into one slurpable treat?” My friends, I’m so very glad that I did. 

This iced banana cream latte is everything I could want from an iced coffee drink—sweet but not too sweet, cold but still cozy, and layered with a decadent topping. Oh, and did I mention it only requires 5 simple ingredients and 5 minutes to make? Seriously. Do yourself a favor and make it, then tell me what you think in the comments below!

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What does it taste like?

This iced banana bread latte is like sipping a slice of banana bread straight from a coffee cup. The banana latte base tastes warm and cozy even though it’s iced. Layers of caramelized banana sweetness, hints of cinnamon and nutmeg, and just enough maple richness to round it out. Then the coffee adds a touch of roasty bitterness that balances the sweetness beautifully.

But the real magic happens with the banana cream cold foam. Sweetened with the same banana bread syrup, it’s thick, fluffy, and almost custard-like, floating on top like a banana cream pie in frothy form. As it slowly melts into the drink, every sip becomes a mix of creamy sweetness, gentle spice, and smooth espresso. The overall vibe is comforting and nostalgic—like your favorite bakery treat reimagined!

action shot of a hand using a glass straw to swirl the iced banana bread latte, making the banana cold foam swirl through the iced latte base and creating pretty white streaks.

Why You’ll Love This Iced Coffee Recipe

  • Blissfully Budget-Friendly - My jaw almost hit the floor last time I ordered at Starbucks. $7 for a single grande drink, and that’s pre-tip! I don’t know about you, but that is in no way sustainable for me. Luckily, making your own café-style drinks at home costs pennies on the dollar—plus, no lines, no tipping, and no people-ing. 😅
  • Fun & Fruity - There are some folks who crave consistency, eating and drinking the same familiar favorites over and over. I can respect that! But that’s not me—I’m a curious culinary adventurer who craves flavorful variety. If you’re looking to add a new favorite to your preferred playlist, give this banana iced latte a shot!
  • Cozy & Cold - We’re just starting to feel the blush of fall, which has me champing at the bit to get there. While the weather hasn’t fully complied with my wishes yet, this warmly-spiced but frostily-iced banana coffee drink is perfect for the in-between.

Ingredients Needed

  • Heavy Cream & Whole Milk - These two heavy hitters form the base of almost any sweet cream cold foam recipe. The ratio is even more decadent than half n’ half, which provides the right amount of fat to turn into a velvety foam.
  • 2% Milk - My preferred dairy percentage for daily drinking. If possible, opt for Fairlife which has more protein and tastes creamier than conventional milk.
  • Spiced Banana Syrup - My homemade version is made with fewer than 10 staple ingredients and only about 10 minutes of active prep time. That said, feel free to swap in store-bought to save time!
  • Espresso - a.k.a. Mommy’s Little Helper. 😂 Bold, slightly bitter, and caffeinated enough to get me through the day. Don’t have an espresso maker? Try my French press espresso method instead.
  • Ice - Start with filtered water if possible. Also, note that larger ice cubes melt more slowly—if you’re a slow sipper, it might be worth investing in a large ice cube mold.
ingredients needed to make an iced banana coffee latte topped with banana bread cold foam measured out on a white table.

Substitutions

  • Heavy Cream - Feel free to use slightly lighter whipping cream, or go dairy-free with vegan whipping cream or chilled coconut cream. (FWIW, coconut and banana sounds magnificent.)
  • Whole Milk - Creamy, full-fat plant-based milk like oat milk, soy milk, or coconut milk are your best bet.
  • 2% Milk - You can swap in any percentage of dairy milk or any barista-style plant milk you prefer!
  • Spiced Banana Syrup - There’s no real substitute if you want banana bread vibes, but my zucchini bread syrup or carrot cake syrup would both be yummy alternates.
  • Espresso - Feel free to use strongly brewed conventional coffee, moka pot coffee, or cold brew.
  • Ice - Need a little extra juice to get you through your day? Swap in coffee ice cubes.
45 degree angle downward shot into a glass of an iced banana latte showing the creamy white banana cream cold foam and banana coffee layers still separate.

How To Make An Iced Banana Bread Coffee Latte

Step 1: Froth - In a small cup, combine the cream, a splash of milk, and some banana bread syrup. Froth with a milk frother until thick and fluffy, then set aside.

Step 2: Build the Base - Fill a glass with ice and pour in the milk along with more banana bread syrup.

Step 3: Add Espresso - Gently pour the espresso over the milk mixture, then give it a quick stir to blend the flavors together.

Step 4: Top & Enjoy - Spoon the banana cream cold foam over the top. For that pretty ombre effect, don’t stir—just sip and let the layers mingle as you drink!

action shot of a hand pouring banana bread syrup into a glass with the milk and cream to make Starbucks style cold foam.
action shot of a hand using a milk frother to froth the banana cold foam.
action shot of milk being poured into a glass of ice with banana bread syrup.
action shot of espresso being poured into the glass with the ice, milk, and syrup with the layers still separate before stirring.
action shot of a hand pouring banana cold foam on top of the stirred iced banana latte mixture.

Optional Variations & Dietary Adjustments

  • Sugar-Free - Swap in a sugar-free banana bread syrup (made with monk fruit, stevia, or allulose) to cut back on the sugar while keeping all the cozy flavor.
  • Dairy-Free/Vegan - Use any of the plant-based substitutes listed above and make sure your sugar is vegan-friendly when making the syrup. As an aside, coconut cream adds a hint of tropical flavor that is top notch.
  • Decaf - Prefer to skip the buzz? Just use decaf espresso or a strong cold brew concentrate. To make it fully caffeine-free swap in strongly brewed chicory or concentrated rehydrated dandy blend.
  • Extra Spiced - Stir in a pinch of cinnamon, nutmeg, or even cardamom to the cold foam before frothing for an extra sugar-and-spice kick.
  • Blended Version - Turn it into a frappuccino-style drink by blending the milk, banana bread syrup, and espresso with ice and a pinch of xanthan gum until smooth, then topping with banana cream cold foam.

Serving Suggestions

This iced banana bread latte is a treat all on its own, but it shines even more when you pair it with the right foods. As an RDN I’m all about balance! Since this sweet banana iced coffee is relatively high in sugar, I recommend pairing it with high-fiber and/or high-protein snacks to prevent blood sugar spikes and crashes. Here are some of my favorites:

action shot of a silver spoon drizzling a bit of the banana cream cold foam back into the iced latte showing the thick, viscous consistency.

Recipe Success Tips

  • Get the Thickest Cold Foam - Use cold heavy cream (straight from the fridge) for the fluffiest results. Why? Frothing works best when the cream is very cold.
  • Balance the Sweetness - Taste your latte before adding the cold foam. If you like things less sweet, cut back on the banana bread syrup in the milk base and let the foam carry more of the flavor.
    Frother-Free Foam - No frother? No problem. You can whip the cream and syrup together in a mason jar with a tight lid (shake hard!) or with a handheld whisk until light and airy.
  • Perfect the Ombre Effect - To keep those gorgeous layers, pour the espresso slowly over the milk, then spoon the foam on top without stirring. Sip as-is for a layered experience or stir when you’re ready to drink.
  • Dairy-Free Cold Foam - Barista-style oat milk or soy creamer froths up the best if you’re skipping dairy. Coconut cream also works, but it adds a hint of coconut flavor.

FAQs

What are the different variations of banana coffee?

Banana coffee can take many forms, and it’s more popular than you might think! Some versions blend fresh banana with coffee and milk for a creamy, smoothie-style drink. Others (like this one) use banana bread syrup to flavor lattes or iced coffees. In some places, you’ll even find banana milk coffee, where sweetened banana milk is poured over espresso.

Where did banana coffee originate?

Banana coffee doesn’t have a single clear origin story like espresso or cappuccino, but it’s a trend that’s popped up in different parts of the world for different reasons. In many Southeast Asian countries—like Vietnam, the Philippines, and Indonesia—bananas and coffee are both everyday staples, so it’s natural that home cooks and street vendors began blending them together. More recently in Western coffee culture, banana coffee gained traction as part of the wave of creative, dessert-inspired drinks that are popular at large coffee chains and on social media like TikTok or Instagram.

What are some common side effects of drinking banana coffee?

Most people can enjoy banana coffee without issues, but some may notice mild digestive discomfort since bananas are high in fiber and natural sugars, which can interact with coffee’s acidity. Like any coffee drink, it also carries caffeine-related side effects such as jitters, a racing heart, or difficulty sleeping if consumed too late in the day. And because banana coffee often contains added sugars or syrups, it can cause a quick rise in blood sugar, which is something to be mindful of if you have diabetes or insulin resistance. Overall, it’s a fun treat, but best enjoyed in moderation.

clear pint glass filled with iced banana bread latte topped with banana bread cold foam on a table surrounded by fresh slices of bananas and a jar of cinnamon sticks.

Iced Banana Bread Latte with Banana Cold Foam Nutrition

Each serving of this iced banana bread latte with banana cream cold foam comes in at about 389 calories, with 20 grams of fat, 8 grams of protein, 46 grams of carbohydrates, and 44 grams of sugar. Sodium is relatively modest at 202 mg. This means that from a nutrition perspective, it leans more toward an occasional indulgence than an everyday staple. 

The higher calorie and sugar content mostly come from the syrup and sweet cream cold foam, which is what makes it taste like liquid banana bread. The fat is largely from the cream in the cold foam, giving it that thick, luscious texture on top. On the plus side, the milk does add some protein to help balance out the sugar.

If you want to lighten it up, there are a few easy swaps: use a sugar-free banana bread syrup, make the cold foam with a lighter milk or dairy-free creamer, or scale back to just one pump of syrup in the base latte. 

At the end of the day, this latte is a coffeehouse-style treat—perfect for a weekend brunch, a sweet afternoon pick-me-up, or anytime you want to sip on something nostalgic and fun. Just make sure to make smart eating choices throughout your day, opting for whole foods made without any added sugars. Enjoy!

Total nutritional content per serving is:

  • Calories: 389 calories
  • Total Fat: 20 grams
  • Protein: 8 grams
  • Sodium: 202 mg
  • Carbohydrates: 46 grams
  • Sugar: 44 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

horizontal hero shot of an ombre glass of iced banana coffee latte topped with banana cold foam on a white marble round with 5 slices of fresh banana scattered and a glass of cinnamon sticks behind with a green houseplant on the grey slate table to the right.

Other Iced Latte Recipes

Print Recipe
5 from 2 votes

Banana Bread Latte (w/Banana Cold Foam)

This cozy iced banana coffee latte topped with banana cold foam brings a freshly baked sweetness to your morning.
Prep Time3 minutes
Total Time3 minutes
Course: Drinks
Cuisine: American
Keyword: Banana Bread Latte
Servings: 1 drink
Calories: 389kcal
Author: Megan Byrd

Equipment

Ingredients

Banana Cold Foam:

Banana Bread Latte:

Instructions

  • Make the banana cold foam: Add heavy cream, banana bread syrup, and whole milk to a small glass or jar and froth with a milk frother. Set aside.
  • Make the iced banana latte: Add ice to a tall glass, then pour in the banana bread syrup. Top with milk, then espresso, and stir.
  • Top with banana cold foam, then drink up!

Nutrition

Serving: 1drink | Calories: 389kcal | Carbohydrates: 46g | Protein: 8g | Fat: 20g | Sodium: 202mg | Sugar: 44g
Iced banana bread latte.

xoxo Megan

Banana Bread Syrup (for Coffee!)

Make your coffee taste like a slice of something sweet with my quickbread-inspired Banana Syrup recipe. Made with fewer than 10 ingredients, one pot, and about 10 minutes of active prep, this fruity, warmly-spiced simple syrup is the easy morning upgrade you deserve!

homemade banana syrup for coffee in a clear collins glass on a white piece of marble with sliced banana and 2 cinnamon sticks around it.

Turning my favorite baked goods into hot and iced coffee masterpieces is one of my favorite pastimes. While this banana bread coffee syrup is the newest addition to the lineup, my bench runs deep—carrot cake syrup, zucchini bread syrup, and gingerbread syrup are just a few of my sweetening MVPs.

So, if you’re the type to enjoy a slice of my high protein banana bread with coffee, why not just tuck all that goodness up in your cup with a homemade banana bread latte made with this banana syrup? (Of course, you’re still welcome to a slice—double the banana, double the fun!) 

If “extra work” is what’s standing in your way, let me clear the path. This easy syrup recipe can be made in just a few steps: add ingredients to a pan, simmer and steep, then strain and use. It’s about as low-lift as you could hope for. It’s also cheap to make, requiring just a handful of basics. Ready to make some bakery-café mashup magic? C’mon and meet me in the kitchen! 

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What does it taste like?

This syrup captures everything you love about a fresh loaf of homemade banana bread—warm, cozy, and a little indulgent. The overripe banana brings rich, fruity sweetness with a naturally creamy depth, while the mix of brown sugar, white sugar, and maple syrup creates a deep caramelized richness with just a hint of toffee. 

Cinnamon and nutmeg bring gentle spice, wrapping the sweetness in comforting bakery vibes, while vanilla rounds everything out with smooth, aromatic sweetness. Just a pinch of salt balances it all, keeping it from veering too sweet. The end result is a syrup that’s sweet, warmly spiced, and nostalgic—like drizzling a slice of freshly baked banana bread right into your coffee.

closeup 45 degree angle shot of banana coffee syrup in a glass; you can see a bit of nutmeg floating on top and there's a few cinnamon sticks blurred out beneath.

Why You’ll Love This Coffee Syrup Recipe

  • Versatile - While I primarily use this banana syrup for coffee, there is so much more you can do with it. From sweetening your favorite breakfasts and cocktails to moistening layer cakes and flavoring whipped cream, there are dozens of ways to add banana bread goodness to your day. Read on for tons of ideas!
  • Quick & Easy - The only real work you’ll need to do is measure out your ingredients, stir the pot once or twice, and strain out the solids. So, while the recipe may take 20ish minutes start to finish, you’re looking at 10 minutes of actual effort, MAX. (And that includes cleanup!) Plus, once you have a batch made, your whole week’s worth of coffee plus some is covered.
  • Budget-Friendly - Last I checked, store-bought coffee syrups were in the range of $8-15 a bottle. To me, that’s ludicrous—IT’S JUST FLAVORED SUGAR WATER! Making your own batch of this warmly spiced banana syrup, on the other hand, will only set you back a buck or two.

Ingredients

  • Water - Start with filtered water if possible. If not, let the city tap water set out in the saucepan overnight to let the chlorine evaporate out ~or~ boil in a kettle for 15 minutes first.
  • Overripe Banana - You can’t make banana bread (or banana bread syrup) without its signature fruit. The spottier, the better!
  • Brown Sugar - For adding caramelized sweetness that’s reminiscent of a freshly baked treat.
  • White Sugar - A little neutral sweetness keeps the molasses flavor from being too overpowering. 
  • Maple Syrup - I love the cozy flavor of maple, especially in the morning. Make sure to use the real stuff, not the colored corn syrup parading as such.
  • Cinnamon Sticks - For infusing the syrup with warm spice without leaving a cloudy appearance.
  • Nutmeg - If possible, buy whole nutmeg and grate it yourself. This will give you the most potent taste!
  • Salt - Adding a bit of salt to balance all the sweetness gives this syrup an almost buttery flavor. Try to avoid iodized table salt, which can taste bitter.
  • Vanilla Extract - Warm, aromatic, and faintly sweet, vanilla adds freshly-baked depth.
ingredients needed to make banana syrup recipe measured out on a white table.

Substitutions

  • Overripe Banana - Bananas not ripe yet? Prick them all over with a fork, put them on a parchment-lined sheet pan, and bake at 350ºF for about 10 minutes, or until dark all over.
  • Brown Sugar - You can make your own using granulated sugar and molasses in a 1 cup : 1-2 tablespoon ratio. Alternatively, use a less-processed sugar like grated piloncillo or jaggery, or muscovado sugar.
  • White Sugar - Pure cane sugar and superfine/caster sugar are perfect 1:1 swaps.
  • Maple Syrup - You can use agave nectar, date syrup, or even honey if you prefer. To replace the maple undertones, add ¼ teaspoon maple extract.
  • Cinnamon Sticks - While it’ll leave a bit of sediment, feel free to swap in ¼ teaspoon of ground cinnamon for each stick.
  • Nutmeg - Replace with a bit of extra cinnamon, a pinch of cloves or allspice, or some pumpkin pie spice.
  • Salt - If you’re on a salt-free diet, try adding ¼ - ½ teaspoon of butter extract instead.
  • Vanilla Extract - You can use an equal amount of vanilla paste or powder, or use half as much ground vanilla bean.
banana simple syrup on a white marble round on a grey tile table with sliced bananas and cinnamon sticks framing out the shot.

How To Make Banana Syrup

Step 1: Simmer. Add everything except the vanilla to a saucepan. Bring it to a gentle simmer and let it bubble for about 5 minutes, stirring now and then so nothing sticks.

Step 2: Steep. Take the pan off the heat and let the mixture sit for about 15 minutes so the flavors really meld together.

Step 3: Strain. Pour the syrup through a fine mesh strainer to catch the banana bits and spices, leaving you with a smooth syrup.

Step 4: Store. Stir in the vanilla, then transfer the syrup to a clean jar or bottle. Keep it in the fridge, and it’ll stay fresh for up to 2 weeks.

water, sugars, mashed banana, spices, and salt added to a saucepan.
banana bread syrup steeping in the saucepan.
banana and cinnamon solids strained from the coffee syrup using a mesh strainer.
action shot of banana syrup being poured into a collins glass on a white table with a green houseplant and white ceramic jug blurred out in the background.

Optional Variations & Dietary Adjustments

  • Reduced-Sugar or Sugar-Free - Swap some or all of the brown and white sugar for a sugar substitute like monk fruit, stevia, or allulose. You’ll still get the cozy banana bread vibes, but with less sweetness and fewer calories. For a fully added sugar-free syrup, omit the maple syrup in lieu of ¼ teaspoon of maple extract, or use a diet maple syrup instead.
  • Flavored Extracts - Vanilla is classic, but almond, coconut, or even rum extract can take this syrup in a whole new direction. A few drops go a long way! (You can also mix and match if you like.) 
  • Mix-Ins - If you like something in banana bread, chances are it’ll do well here. Experiment with additional whole spices (e.g. a clove, a cardamom pod, a star anise, or a knob of ginger), or add up to ½ cup of toasted or raw unsweetened coconut flakes and/or toasted nuts.

Serving Suggestions

While my focus is usually coffee, there are a ton of ways to put this banana syrup to use:

  • Banana Coffee - Stir it into your hot or cold brew coffee, maybe with a bit of cream if you’re feeling indulgent. You can also use it to make your own coffee creamer to streamline your mornings. Or, go whole hog and make my iced banana bread latte with banana cream cold foam for more of a fancy café-style experience!
  • Happy Hour - Try using this banana syrup for cocktails like piña coladas, rum punches, or any other tropical tiki drinks. It can also be used in place of regular simple syrup in any classic bourbon, whisky or rum cocktails for a fun twist.
  • Breakfast Upgrade - Drizzle it over pancakes, waffles, French toast, or even oatmeal like you would maple syrup. Or, use it to sweeten and flavor plain yogurt, protein overnight oats or chia pudding.
  • Summer Sweetness - Wanna relive your childhood? Blitz up some ice cubes, then douse it in this banana snow cone syrup! 
  • Tasty Toppers - Add a few pumps to your next batch of dispenser whipped cream or cream cheese frosting for a quick hit of banana goodness.
  • Dessert Upgrades - Drizzle over vanilla ice cream or bread pudding, mix into milkshakes or DIY frappés, or make your little ones a cup of banana milk as a treat.
dark golden brown banana syrup for coffee in a clear glass on a round white marble cheese tray with freshly sliced bananas and whole cinnamon sticks.

Recipe Success Tips

  • Use Overripe Bananas - The riper the banana, the sweeter and more flavorful your syrup will be. Spotty, soft bananas are perfect here.
  • Stir Occasionally - Give the syrup a quick stir while it simmers to prevent sticking or burning.
  • Don’t Skip the Strain - Straining ensures a pourable syrup and debris-free sipping. A fine mesh sieve works best to catch any banana pulp and spice bits.
  • Save the Strained Banana - Don’t toss it! The cooked banana is sweet, spiced, and delicious. Blend it into smoothies, fold it into banana bread batter, spoon it over ice cream, or layer it under plain yogurt for DIY fruit-on-the-bottom yogurt cups.
  • Adjust the Spice Level - Love a stronger cinnamon kick? Add more and use cassia cinnamon! Prefer it mellow? Use a lighter hand and swap in canela cinnamon. You can also toy with other spices—this recipe is super flexible.
  • Prevent Crystallization - Let the syrup cool completely before refrigerating. If sugar crystals do form, gently reheat the syrup with a splash of water to smooth it out again.
  • Store Smart - Use a clean, airtight jar or bottle to keep your syrup fresh. A pour spout bottle makes it easy to drizzle into coffee or over pancakes, while a funnel helps you bottle up the sweetness.

FAQs

What exactly is banana syrup?

Banana syrup can mean a few different things depending on where you encounter it. Some versions are artificially flavored, while others are made with banana extract or purée for a more natural taste. It can also refer to a chunky banana-maple syrup often served warm over pancakes, waffles, or French toast at breakfast. The recipe here is a banana simple syrup, which is smooth, pourable, and perfect for coffee, cocktails, or drizzling over desserts.

Does banana syrup taste artificial?

Some might, but the homemade version? Not at all! Since this DIY uses real bananas, brown sugar, maple syrup, and spices, the flavor is warm, cozy, and authentic—nothing like the candy-flavored banana syrups you might find on store shelves.

Can I freeze banana syrup?

Yes. I recommend you freeze it in small portions (like ice cube trays or small souper cubes) and thaw as needed. This is a great way to extend its life if you don’t think you’ll use it all within a couple of weeks.

How long does banana bread syrup last?

Stored in a clean, airtight jar or bottle in the fridge, it will stay fresh for up to 2 weeks. If you’ve frozen it, use within 2–3 months for the best flavor.

hero shot of banana syrup (torani copycat) in a collins glass on a white marble round on a grey slate table with a green houseplant and white jug blurred out in the background, and freshly sliced bananas scattered all around and 2 cinnamon sticks to the left of the syrup.

Banana Coffee Syrup Nutrition

From a nutrition standpoint, this banana bread syrup is definitely more of a treat, but it has its place! Each generous 2-tablespoon serving comes in at 89 calories, with 23 grams of carbohydrates and 22 grams of sugar. There’s virtually no fat or protein, and just a small amount of sodium at 54 mg.

Because it’s made with real banana, maple syrup, and warm spices, you’re getting flavor from natural sources rather than artificial flavorings. That said, like most syrups, it’s still concentrated sugar, so think of it as a way to add enjoyment and coziness to your coffee or breakfast, not as a nutrition boost of any sort.

If you’re watching your sugar intake, you can try one of the reduced-sugar variations mentioned above to lighten things up. You could also simply use a smaller drizzle—sometimes a teaspoon is all it takes to satisfy that sweetly spiced craving. At the end of the day, this syrup is meant to spark joy. Pair it with balanced meals, enjoy it in moderation, and savor every sip!

Total nutritional content per serving is:

  • Calories: 89 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 54 mg
  • Carbohydrates: 23 grams
  • Sugar: 22 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

horizontal hero shot of banana bread coffee syrup in a clear glass on a white table with fresh banana slices and 2 cinnamon sticks.

Other Homemade Syrup Recipes

Print Recipe
5 from 5 votes

Banana Bread Syrup (For Coffee!)

This yummy Banana Syrup recipe tastes just like a slice of freshly baked banana bread. Perfect for sweetening your favorite coffee drinks!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: Banana Syrup
Servings: 12 servings
Calories: 89kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 cup water
  • 1 overripe banana mashed
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • ¼ cup maple syrup
  • 2 cinnamon sticks
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • Stir together water, mashed banana, brown sugar, white sugar, maple syrup, cinnamon sticks, nutmeg, and salt in a medium saucepan and heat to a simmer.
  • Once simmering, allow to simmer for 5 minutes, stirring occasionally.
  • Remove from heat and allow to cool for 15 minutes at room temperature.
  • After cooling time, strain the solids from the syrup, reserving the syrup and discarding the solids.
  • Stir in the vanilla extract and transfer to a syrup bottle or mason jar. Store in the fridge for up to 2 weeks!

Notes

This makes about 1.5 cups of banana syrup!

Nutrition

Serving: 2tablespoon | Calories: 89kcal | Carbohydrates: 23g | Sodium: 54mg | Sugar: 22g
Banana bread syrup.

xoxo Megan

White Chocolate Raspberry Creamer

Why settle for premade coffee creamer that tastes like raspberries when you can easily make a homemade creamer with real berries?! This White Chocolate Raspberry Creamer is rich, creamy, fruity, and made in less than 5 minutes with raspberries, cream, and everyday ingredients a first grader could pronounce. Guaranteed to take your next cuppa joe from okay to yay!

A side shot of a glass of raspberry white chocolate creamer on a marble coaster with a small dish of raspberries and white chocolate chips.

With two young children and a husband who works 36-hour firehouse shifts, my early-morning coffee is essential to starting the day right. The caffeine wakes me up and fuels me for the busy hours ahead, but just as important are those few quiet moments of stillness before the house comes to life.

And when coffee means this much, I love giving it a little something extra. Enter my White Chocolate Raspberry Coffee Creamer: rich, silky, and buttery, with a burst of bright raspberry flavor. It’s like having a coffee shop treat at home—making my quiet time feel all the more special.

Whether your mornings are hectic or you simply want to add a little “treat yourself” moment to the day, this creamer is a must-make. The prep is quick, the ingredient list is short, it keeps beautifully, and the flavor? Simply exceptional. Everything you want in a creamer—and then some.

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What Does it Taste Like?

Quite simply, this raspberry white chocolate creamer tastes like white chocolate raspberry ice cream, only in creamer form! It's silky, fruity, rich, and sweet—so delicious that you'll be tempted to scoop it with a spoon (don't worry, I won't judge!). Drizzle it in everything from French press and drip to cold brew coffee, iced lattes, or frappes!

Pouring white chocolate raspberry creamer into a mug of coffee.

Why You'll Love White Chocolate Coffee Creamer

Though the taste alone is enough to sell me, there are many reasons why this recipe is a must-try:

  • Real Food, Amazing Flavor – Made with simple, everyday ingredients you’ll find in almost any grocery store, this creamer skips the long list of hard-to-pronounce additives found in bottled creamers. The result? A fresh, creamy, slightly fruity flavor that speaks for itself.
  • Simple and Easy – Got a saucepan, a whisk, and five minutes? That’s all you need to make this raspberry coffee creamer—no fancy techniques or pricey gadgets required.
  • Versatile – Swirl it into your morning coffee, elevate your afternoon latte, or whip it into a frothy cold brew foam. However you enjoy it, the possibilities are endless.

Ingredients

No chemistry experiments here, folks! Unlike store-bought creamers with a mile-long list of questionable ingredients, this raspberry coffee creamer is made with just four real-food ingredients:

An overhead shot of all the ingredients needed to make the white chocolate raspberry coffee creamer.
  • Half-and-Half – A blend of equal parts whole milk and heavy cream, this forms the rich, silky base of the creamer.
  • White Chocolate Chips – It wouldn’t be white chocolate coffee creamer without them! 😉 Chips are easy to find, melt smoothly, and add that classic creamy, buttery white chocolate flavor.
  • Heavy Cream – Just ½ cup (also known as heavy whipping cream) gives the creamer an indulgent finish and keeps the syrup from watering it down.
  • Raspberry Syrup - Homemade syrup is quick to make and delivers bold, juicy berry flavor. For convenience, you can also use a good-quality premade raspberry syrup.

Substitutions

Work with what you have on hand or switch things up with any of these easy swaps:

  • Half-and-Half – Replace with an even mix of heavy cream and whole milk, or try lactose-free or plant-based half-and-half.
  • White Chocolate – No chips on hand? No problem! Simply use ¾ cup of chopped white chocolate from a bar instead.
  • Cream – For a lighter creamer, substitute light cream or a plant-based whipping cream.
  • Syrup - Get creative and try another flavored syrup, such as cherry, strawberry, blueberry, or even carrot cake syrup!
A close-up, slightly angled side shot of a glass of white chocolate raspberry creamer.

How to Make White Chocolate Raspberry Coffee Creamer

This DIY coffee creamer is ready in just 2 easy steps and less time than it takes to pick up a premade bottle at the grocery store:

Step 1: Heat. Add the half & half, white chocolate chips, and heavy cream to a medium saucepan. Heat on low, whisking until the chocolate is fully melted

Step 2: Add Raspberry. Remove the saucepan from the heat. Whisk in the raspberry syrup until combined. Transfer the syrup to a Mason jar or other airtight container and cool to room temperature before storing.

An overhead shot of a saucepan of half & half, heavy cream, and white chocolate chips.
Pouring the raspberry syrup into the white chocolate creamer base.
An overhead shot of a hand whisking a saucepan of the white chocolate raspberry creamer.
A side shot of a pouring white chocolate raspberry coffee creamer into a pint Mason jar.

Optional Variations & Dietary Adjustments

  • Reduced Sugar – White chocolate naturally contains sugar, but you can cut it down by making the raspberry syrup with monk fruit or stevia.
  • Dairy-Free / Plant-Based – Use vegan white chocolate chips and substitute plant-based half-and-half and cream for a fully vegan, lactose-free option.
  • Add Extracts – For a classic, balanced flavor, stir in ½ teaspoon of vanilla extract with the raspberry syrup. Craving raspberry-marzipan vibes? Try almond extract instead.
  • Raspberry Mocha - Swap dark chocolate chips for the white chocolate for a chocolate-covered raspberry twist.
  • Lavender Raspberry - Swirl in a few tablespoons of lavender syrup for a floral, café-style flavor.

Serving Suggestions

Homemade coffee creamer is surprisingly versatile—it’s truly mind-blowing! Here are a few delicious ways to use it beyond your morning cup:

  • Iced Coffee & Cold Brew – Froth the creamer into a silky cold foam topping. Want it extra frothy? Swap ½ cup of the half-and-half with more heavy cream.
  • Black Tea – Think outside the box: coffee creamer is just as good in tea as in coffee. Swirl it into chai, Earl Grey, Lady Grey, or any of your favorite black teas.
  • Cocktails – Elevate cocktail hour by using creamer in place of heavy cream for White Russians, espresso martinis, or other creamy cocktails.
  • White Hot Chocolate – Combine ¾ cup milk and ¼ cup of the white chocolate raspberry creamer and heat over low until just starting to steam for an indulgent take on hot chocolate.
  • Smoothies and Milkshakes – Add a splash to your smoothie for an instant flavor boost, or blend ½ cup creamer with 1 cup milk and a handful of ice cubes for a diner-style milkshake.
  • Oatmeal – Drizzle a tablespoon or two over hot oatmeal and top with sliced almonds and fresh raspberries for a cozy breakfast. Or, replace ½ cup of milk with creamer in baked oats.
A side shot of a glass mug of coffee with raspberry white chocolate coffee creamer stirred in.

Recipe Success Tips

  • Don't overheat. Warm the white chocolate mixture over low heat just until it's smooth and melted. Avoid increasing the heat or bringing it to a boil; white chocolate scalds or burns very easily, giving the creamer an unpleasant burnt taste.
  • Whisk well. Whisk the creamer base as it warms to help the chocolate melt evenly and prevent hot spots or scorching.
  • Cool before sealing. Let the creamer cool to room temperature before adding the lid to avoid condensation and sealing issues. If you’re in a hurry, place the jar in the refrigerator uncovered and seal it once it’s fully chilled.
  • Mind the container. For the best flavor (and no plastic aftertaste), store your creamer in a glass jar. If using plastic, allow the creamer to cool completely in the saucepan before transferring.

FAQs

Can I freeze coffee creamer?

Yes—you can freeze both homemade and store-bought coffee creamer. For easy portioning and defrosting, pour the creamer into an ice cube tray and freeze until solid. Once frozen, transfer the cubes to a freezer-safe container and store for up to 3 months. To use, thaw the cubes in the refrigerator overnight or warm them in the microwave on low for 1–2 minutes until defrosted.

Why did my coffee creamer separate?

Even though the melted white chocolate works as a natural emulsifier, homemade coffee creamers can still separate since they don’t contain commercial-grade stabilizers. If the raspberry syrup settles or the creamer splits during storage, simply give it a good shake or stir before using.

How to thin or thicken the creamer?

Though uncommon, the creamer may thicken during storage if it was heated for too long, causing some of the half-and-half to evaporate. If this happens, simply stir or shake in a few extra tablespoons of milk, cream, or half-and-half until it reaches your desired consistency.

A close-up overhead shot of a Mason jar of white chocolate raspberry coffee creamer.

Nutritional Info

Clocking in at 162 calories per ¼ cup serving—about 90 from fat and the rest from carbohydrates and sugar—this rich and sweet raspberry creamer is a splurge-worthy coffee stir-in that can still fit into many balanced diets.

At first glance, that number may seem much higher than International Delight’s White Chocolate Raspberry creamer, which lists just 35 calories per serving (15 from fat and the rest from sugar). But here’s the catch: their serving size is only 1 tablespoon—just ¼ of this homemade version. When scaled to the same ¼ cup serving, the commercial creamer comes out to 140 calories, with 45 from fat and the rest from carbohydrates.

Compared side by side, this homemade creamer is a bit higher in fat (10 vs. 6 grams), but lower in added sugar (16 vs. 20 grams). It’s also made with real ingredients—half-and-half, white chocolate, raspberry syrup, and heavy cream—while International Delight’s label reads more like a chemistry set, with additives like dipotassium phosphate, sodium stearoyl lactylate, and more. Those are exactly the kinds of ingredients I like to avoid when I can.

All in all, if you’re in the mood for a touch of indulgence in your daily coffee, this homemade berry creamer is a delicious and more wholesome choice. Yes, it’s a bit richer in calories, fat, and carbs, but its silky texture and sweet, fruity flavor make it satisfying—and you can feel good knowing it’s made from everyday kitchen ingredients.

Total nutritional content per serving is:

  • Calories: 162 calories
  • Total Fat: 10 grams
  • Protein: 2 grams
  • Sodium: 48 mg
  • Carbohydrates: 17 grams
  • Sugar: 16 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

A side shot of a mason glass jar of white chocolate raspberry creamer.

Other Coffee Creamer Recipes

Print Recipe
5 from 1 vote

White Chocolate Raspberry Creamer

Why settle for premade coffee creamer that tastes like raspberries when you can easily make a homemade creamer with real berries?! This White Chocolate Raspberry Creamer is rich, creamy, fruity, and made in less than 5 minutes with raspberries, cream, and everyday ingredients a first grader could pronounce. Guaranteed to take your next cuppa joe from okay to yay!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: White Chocolate Raspberry Creamer
Servings: 12 servings
Calories: 162kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 ½ cups half & half
  • ¾ cup white chocolate chips
  • ½ cup heavy cream
  • ¾ cup raspberry syrup

Instructions

  • Add the half & half, white chocolate chips, and cream to a medium saucepan and heat on low, whisking until the chocolate is fully melted and everything is smooth.
  • Remove from heat and stir in the raspberry syrup. Transfer to a mason jar or other airtight container and store in the fridge for up to 2 weeks!

Notes

This makes about 3 cups of white chocolate raspberry creamer!
Recipe Success Tips
  • Don't overheat. Warm the white chocolate mixture over low heat just until it's smooth and melted. Avoid increasing the heat or bringing it to a boil; white chocolate scalds or burns very easily, giving the creamer an unpleasant burnt taste.
  • Whisk well. Whisk the creamer base as it warms to help the chocolate melt evenly and prevent hot spots or scorching.
  • Cool before sealing. Let the creamer cool to room temperature before adding the lid to avoid condensation and sealing issues. If you’re in a hurry, place the jar in the refrigerator uncovered and seal it once it’s fully chilled.
  • Mind the container. For the best flavor (and no plastic aftertaste), store your creamer in a glass jar. If using plastic, allow the creamer to cool completely in the saucepan before transferring.

Nutrition

Serving: 0.25cup | Calories: 162kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Sodium: 48mg | Sugar: 16g
White chocolate raspberry creamer.

xoxo Megan

Carrot Cake Latte (with Cream Cheese Cold Foam!)

Cold coffee and a classic dessert collide in my Iced Carrot Cake Latte recipe, complete with a thick layer of Cream Cheese Cold Foam. Each frosty sip of this marvelous mashup is a layered flavor adventure—from bold espresso to warmly spiced, delightfully nutty carrot cake syrup, creamy dreamy milk, and a topper that tastes like sippable frosting.

homemade iced carrot cake latte topped with cream cheese cold foam in a clear pint glass on a white coaster on a wooden cheese tray on a grey slate table with pecan pieces scattered around and a slice of frosted carrot layer cake blurred in the background.

It’s hard to imagine a more worthy flavor combo than sweets and frosty java, which is why I’ve amassed quite the bakery-inspired iced coffee recipe collection. While this cream cheese cold foam-crowned carrot cake latte is the newest addition, past indulgences like my iced zucchini bread latte with maple cold foam and chocolate hazelnut cookie cold brew paved the way. 

This cool, refreshingly caffeinated and comfortingly cozy treat is brimming with cake-inspired flavor—warming spices, toasty pecans, earthy-sweet carrots, and tangy-sweet vanilla-scented creaminess. If you’re a fan of fall favorites like my pumpkin marshmallow cold brew, this is bound to become a staple in your home coffee routine.

And, while the carrot cake coffee syrup does require some forethought—it takes time to simmer, steep, and cool—assembling this café-worthy masterpiece takes no time at all. Plus, the syrup recipe makes enough for at least a week’s worth of carrot-flavored coffee sweetness that's tasty enough to make even cranky ol’ Mister McGregor forgive Peter Rabbit’s trespasses.

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What does it taste like?

If a piece of carrot cake with cream cheese frosting could be distilled into a coffee mug, this latte would be the result. The latte itself is creamy and smooth, with the cozy spice blend of cinnamon and nutmeg weaving through every sip. The carrot cake syrup adds gentle sweetness, a hint of maple, and a nutty undertone from the pecans that rounds everything out. 

Then comes the dreamy cream cheese cold foam—tangy, decadent, and slightly sweet, just like the frosting on top of a real carrot cake. Altogether, each sip is sweet but balanced, rich yet refreshing, and full of craveably nostalgic dessert flavors.

45 degree angle downward facing closeup view of a cream cheese cold foam topped iced carrot cake latte; the cold foam is slowly melting down into the coffee layer, creating an ombre effect.

Why You’ll Love This Iced Coffee With Cold Foam Recipe

  • Budget-Friendly Extravagance - Sometimes, we could all use some Donna and Tom energy—even though springing for fine leather goods (or even a $7 coffee) may not be in the cards. But even small indulgences are good for the soul—a café-style latte can basically always turn my frowns upside down! This caffeinated classic-in-the-making can be made for just a buck or two, making it an affordable luxury. Go on and treat yo’self. You’re worth it!
  • Fresh-Baked Flavor - The carrot cake simple syrup will make just about anything taste like a slice of heaven, but it’s the frosting-like cream cheese cold foam that really sells it.
  • Twofer Treat - It’s coffee and dessert all in one! Just the thing to help you through the dreaded 3 o’clock slump.

Ingredients Needed

  • Whipped Cream Cheese - The lighter, fluffier consistency of whipped cream cheese (the kind that comes in a tub) is perfect for frothing up into an airy cloud of cold foam. Opt for full-fat for the best-tasting results.
  • Vanilla Syrup, Heavy Cream & Whole Milk - These three simple ingredients form the base for sweet cream cold foam, which is then mixed with the cream cheese for a quasi-frosting effect. Yum!
  • Carrot Cake Syrup - I have yet to find a commercially sold carrot cake-flavored simple syrup, but don’t worry. Making it from scratch is simple—just 10 minutes of active kitchen time required.
  • 2% Milk - In the Byrd house, 2% Fairlife milk is the gold standard. Despite being part-skim, it’s extra creamy and rich-tasting, has a higher protein content, and is easier to digest than conventional milk.
  • Espresso - Deep, dark, slightly bitter espresso is a lovely foil to the sweetness of the milk, syrup, and cold foam. Don’t have an espresso machine? Check out my French press espresso method!
  • Ice - To keep your carrot cake iced coffee cold to the last drop. If possible, start with filtered water for a cleaner taste. Note that larger ice cubes melt more slowly, so if you’re a slow drinker in a hot climate, consider investing in some giant cocktail-style ice cube molds.
ingredients needed to make an iced carrot cake latte with cream cheese cold foam measured out into white bowls on a white table.

Substitutions

  • Whipped Cream Cheese - Only have block cream cheese? Here’s how to turn it into DIY whipped cream cheese.
  • Vanilla Syrup - Feel free to swap in other complementary syrup flavors like honey, maple, pecan, or brown sugar to add another layer of flavor to the cream cheese frosting cold foam.
  • Heavy Cream & Whole Milk - Slightly lighter whipping cream will do the trick for heavy cream, as will chilled coconut cream (from a can of full-fat coconut milk). And, while the regular cold foam needs a bit more fat than half and half (which is 50/50 milk/cream), this cold foam is fortified with cream cheese so it can be substituted with no problem.  
  • Carrot Cake Syrup - For a variation on a theme, try using zucchini bread syrup instead. (It has cake-y vibes with a hint of earthy-sweet vegetal flavor that pairs well with the cream cheese foam topper.)
  • 2% Milk - You’re welcome to use any percentage of dairy milk or any variety of plant-based milk (though I recommend sticking to plain or vanilla-flavored “barista blends if you go the vegan route.”).
  • Espresso - Highly concentrated cold brew can also be used. Just note that it’ll typically have more of a caffeinated kick than the hot-brewed counterpart.
  • Ice - Love iced coffee to the max? Try adding coffee ice cubes to double down on your drink of choice!
hand using a glass straw to gently stir the iced carrot cake latte, causing the milk and espresso layers to create pretty horizontally moving swirls.

Instructions

How To Make A Carrot Cake Latte With Cream Cheese Cold Foam

Step 1: Add the cold foam ingredients to a jar or glass.

Step 2: Froth until thick and fluffy using a handheld frother. (An immersion blender works too!).

Step 3: Fill a tall glass with ice and drizzle in the carrot cake syrup.

Step 4: Pour in the milk and give it a gentle stir so the syrup starts to swirl through.

Step 5: Slowly pour the espresso over the top of the iced milk.

Step 6: Finish it off with a generous layer of cream cheese cold foam, and sip away!

action shot of vanilla syrup being poured into a short glass with whipped cream cheese, milk, and cream.
action shot of a milk frother wand frothing the cream cheese cold foam ingredients together.
action shot of carrot cake syrup being poured into a separate ice filled pint glass .
action shot of milk being poured on top of the syrup and ice.
action shot of espresso being poured on top of the milk.
action shot of the cream cheese cold foam being poured on top as the last layer of the iced carrot cake latte.

Optional Variations & Dietary Adjustments

  • Dairy-Free - Swap in vegan half n’ half (or a 50/50 mix of vegan whipping cream and the full-fat, barista-style plant milk of your choice) and vegan whipped cream cheese (e.g. Tofutti or Violife).
  • Sugar-Free - Use (or make) sugar-free syrups as your sweeteners. All my recipes for homemade coffee syrup tell you how to make the swap if you’re DIYing it. 😉
  • Decaf/Caffeine-Free - Feel free to use decaf espresso to take most of the buzz out of it. If you can’t have any caffeine, Teeccino chicory coffee and Dandy Blend are my favorite replacements.

Serving Suggestions

This Iced Carrot Cake Latte with Cream Cheese Cold Foam is a treat all on its own, but I like to pair it with high-protein, high-fiber snacks to keep my blood sugar in check. Don’t worry, though—it’ll still feel like a sweet treat! 

For a wholesome breakfast combo, sip it alongside my high protein carrot cake overnight oats (because why not?!?), high protein cinnamon roll overnight oats, or a slice of cinnamon maple butternut squash bread. The warm spices are a natural pair for our cool and cozy latte, and the whole grains will keep you powered up well after the caffeine wears off.

If you’re craving a midday pick-me-up, this carrot latte is the perfect partner for a yummy snack. I love it with a few of my easy pumpkin protein balls, a handful of honey cinnamon roasted pumpkin seeds, or a healthy zucchini carrot muffin for my 3 o’clock slump. A bonus? The kids love those snacks for after school, too!

And when a sweet tooth strikes, make yourself a carrot cake latte to enjoy with one of my favorite better-for-you desserts. Add a scoop of coffee ice cream for a fantastically energizing float, or stuff a scoop between two chewy molasses spice cookies or chewy apple cider cookies for an ice cream sandwich. P.S. If you love dipping cookies in milk, you haven’t lived until you’ve dipped ice cream sandwiches in an iced latte. 🤤

layered carrot cake iced latte topped with cream cheese cold foam on a table with chopped pecans and a slice of frosted carrot cake.

Recipe Success Tips

  • Go full scratch. While you’re welcome to use store-bought syrup, DIYing it is almost always cheaper. As a bonus, there’s no artificial stuff in homemade.
  • Chill your tools. Cold foam whips up best when everything is cold—keep your cream, milk, and even the frothing jar in the fridge until you’re ready to use them.
  • Don’t over-froth. Aim for a thick, pourable texture that sits on top of your latte. If you go too far, the foam can turn stiff instead of slurpable.
  • Use strong espresso. A bold, double shot balances the sweetness of the carrot cake syrup and rich cold foam. If you don’t have an espresso machine, a moka pot or concentrated cold brew works, too.
  • Strain your syrup. After simmering, pour the carrot cake syrup through a fine mesh sieve to remove carrot and pecan bits so your drink stays smooth. But, don’t toss the solids—they’re great over a bowl of plain oats or greek yogurt to pair with your carrot cake latte!
  • Layer like a barista. For the prettiest presentation, add syrup and milk first, then espresso, and finish with the cold foam. The ombre layers look 🤩 in a clear glass.
  • Garnish for extra flair. A pinch of cinnamon, nutmeg, or even crushed pecans sprinkled over the foam takes the latte from homemade to instagram-ready in a flash.

FAQs

Does Starbucks have a carrot cake drink?

At the time of publication (2025), Starbucks doesn’t currently have a carrot cake drink on their menu. While they offer plenty of seasonal favorites like pumpkin cream cold brew or pecan oat milk cortados, this carrot cake latte is a fun café-style creation you can currently only make at home.

What drink to pair with carrot cake?

Why, an iced carrot cake latte with cream cheese cold foam, of course!! 😉

What is cream cheese cold foam?

Cream cheese cold foam is a twist on the classic Starbucks-style cold foam. Instead of just frothing milk, cream, and flavoring syrup, you whip in a little softened cream cheese. The result is a thick, velvety topping that’s slightly tangy—almost like cream cheese frosting for your beverage. It floats on top of iced coffee drinks like the Disneyland Cocoa Puff Cold Brew and this carrot cake iced latte.

Can you add cream cheese to coffee?

Yes, you can add cream cheese to coffee—but not in the way you’d stir in cream or sugar. Because cream cheese is so thick, it works best when blended or whipped into something like a cold foam or a froth like you’d see on a hot tiramisu latte. That way, it becomes smooth, pourable, and frosting-like, adding richness and a cheesecake-style flavor to iced coffee or lattes. Stirring a chunk of cream cheese straight into hot coffee won’t dissolve well and can leave clumps, so make sure you doctor it up a bit first.

closeup shot of an iced carrot cake and cream cheese cold foam latte with a hand grabbing the glass straw to take a sip.

Carrot Cake Iced Latte & Cream Cheese Cold Foam Nutrition

At 384 calories per serving, this Iced Carrot Cream Cheese Latte definitely falls more into the “treat” category, mostly because of its sugar content. With 52 grams of carbs and 49 grams of sugar, it’s a sweet sip that tastes a lot like dessert in a glass—because it is!

That said, it’s also richer than your average flavored latte, providing 9 grams of protein and 16 grams of fat, which help balance out the sugar rush and keep you feeling a little more satisfied.

If you’re concerned about the sugar content, you can easily scale it back by reducing the amount of syrup you use or by using a sugar substitute like stevia or monk fruit in your homemade syrup. You’ll still get all the cozy carrot cake flavors without as much added sugar. 

To lighten up the calorie count and reduce the fat, try swapping the 2% milk for skim milk or a lower-calorie plant-based option like unsweetened almond milk. If you’d like a little more staying power, blend unflavored protein powder into your coffee base. Alternatively, stick with dairy (especially Fairlife) or opt for a higher-protein unsweetened plant milk like soy. 

At the end of the day, this latte is meant to be savored—so go ahead and enjoy every sip!

Total nutritional content per serving is:

  • Calories: 384 calories
  • Total Fat: 16 grams
  • Protein: 9 grams
  • Sodium: 262 mg
  • Carbohydrates: 52 grams
  • Sugar: 49 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

horizontal hero shot of an ombre iced carrot cake coffee latte topped with cream cheese flavored cold foam on a white coaster on a wooden cheese board on a grey slate table mimicking the ombre color scheme of the drink, with chopped pecans and a slice of frosted carrot cake framing the shot.

Other Iced Coffee Recipes

Print Recipe
5 from 2 votes

Carrot Cake Latte (with Cream Cheese Cold Foam!)

My Iced Carrot Cake Latte with Cream Cheese Cold Foam tastes like a nostalgic slice of childhood, but with a caffeinated kick!
Prep Time3 minutes
Total Time3 minutes
Course: Drinks
Cuisine: American
Keyword: Carrot Cake Latte
Servings: 1 drink
Calories: 384kcal
Author: Megan Byrd

Equipment

Ingredients

Cream Cheese Cold Foam:

  • 3 tablespoon whipped cream cheese (or Trader Joe's Carrot Cake Whipped Cream Cheese)
  • 2 tablespoon vanilla syrup
  • 1 tablespoon heavy cream
  • 1 tablespoon whole milk

Carrot Cake Latte:

Instructions

  • Make the cold foam. Add all cold foam ingredients to a small glass or jar and froth using a milk frother until smooth and creamy. Set aside.
  • Make the carrot cake latte. Add ice to a tall glass, then pour in the carrot cake syrup. Top with milk and stir. Pour the espresso over the sweetened milk, then top with cream cheese cold foam. Drink up!

Nutrition

Serving: 1drink | Calories: 384kcal | Carbohydrates: 52g | Protein: 9g | Fat: 16g | Sodium: 262mg | Sugar: 49g
Iced carrot cake latte.

xoxo Megan

Homemade Caramel Apple Creamer

Usher in the best of shorter days and cooler weather with my Caramel Apple Coffee Creamer. Made with fresh apple brown sugar syrup, cream, half-and-half, and caramel this easy, homemade version is worlds better than anything you’d find in the store. Stir it into everything from espresso and cold brew to tea, milkshakes, and frappes for caramel-kissed sipping. Let’s go! 🍎🍂

An elevated, close-up shot of a large glass of caramel apple creamer on a wooden cutting board with apples in caramel and cinnamon sticks.

My fellow fall lovers, rejoice—my new, dreamy, creamy, and cozy-spiced caramel apple coffee creamer is here! Consider this your hero in sippable form, transforming bleary-eyed, cold, dark fall mornings into warm and memorable moments.

Made with warmly spiced brown sugar apple syrup, this creamer bursts with fruity, spiced flavor—perfect for drizzling into hot brews, iced joe, freshly steeped teas, and more. One sip and you’ll wonder why you ever settled for store-bought.

Think of this creamer as your fall-in-a-jar. It comes together in a snap, fills your kitchen with the aroma of baked apples, and is ready whenever you are—making every cup of coffee that much more magical.

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What Does it Taste Like?

This creamy, rich creamer tastes like what would happen if your mom’s apple pie and your favorite coffee creamer had a baby! Indulgent heavy cream and half-and-half blend with molasses, cinnamon, and nutmeg–essenced apple brown sugar syrup and caramel sauce for a warm, cozy-spiced, apple-infused coffee addition that ushers in fall with every sip.

A hand holding a caramel-dipped apple over a large glass of creamer.

Why You Will Love This Caramel Apple Coffee Creamer

  • Downright Delicious: If apple crisp or pie in coffee form is your idea of a good time (as it very well should be!), this creamer will be your new BFF.
  • Natural Wonder: Unlike premade creamers with ingredient lists that read like a college chemistry class, this recipe is made with 100% whole foods—no advanced science degree required!
  • Ultra-Easy Prep: Just measure, stir, and drink. It’s really that easy.
  • Fall Fantastic: Whether brewing a mug before heading to the pumpkin patch or sipping it in your cold brew while leaf peeping, there’s no better way to welcome the best season.

Ingredients

  • Half-and-Half: Creates the rich, creamy base for the apple creamer.
  • Apple Brown Sugar Syrup: The headliner ingredient—adds juicy fruitiness and warm, spiced molasses flavor. It’s easy to make in a few simple steps with natural ingredients, but you can swap in store-bought apple cinnamon syrup if needed.
  • Caramel Sauce: For buttery, caramel sweetness. For convenience, I often use premade, though homemade works beautifully too.
  • Heavy Cream: Adding ½ cup of heavy cream keeps the syrup from diluting the creamer.
All the ingredients needed to make caramel apple creamer.

Substitutions

  • Milk and Cream: Don’t have half-and-half or prefer not to buy it? Substitute additional heavy cream and whole milk—you’ll need 1¼ cups heavy cream and ¾ cup whole milk. For a dairy-free half-and-half alternative, use coconut milk or plant-based half-and-half.
  • Syrup: Make this creamer your own by stirring in 1 cup of your favorite syrup, such as carrot cake, horchata, or toffee nut syrup. 
  • Heavy Cream: If your grocer carries light cream, you can use it for a lighter creamer. For a dairy-free replacement, coconut cream or plant-based heavy cream are both great picks.
A close-up angled shot of a glass of caramel apple creamer.

How to Make Caramel Apple Creamer

In just two easy, anyone-can-do-it steps, this apple creamer will be all yours:

  • Step 1: Add all ingredients to a large Mason jar and stir until well combined.
  • Step 2: Store in the refrigerator for up to two weeks. Easy peasy!
Pouring the half and half into a large jar.
Stirring the caramel apple pie creamer in a large jar.
Pouring the caramel apple creamer into a Mason jar for storage.

Optional Variations and Dietary Adjustments

  • Extra Cozy and Spicy: The apple brown sugar syrup is already brimming with warm spices, but you can add extra zing with a pinch of ground ginger or a light floral note with a dash of cardamom.
  • Lactose-Free: Swap 2 cups of lactose-free half-and-half for the traditional version and heavy cream.
  • Dairy-Free: Use plant-based half-and-half and heavy cream, or coconut milk and coconut cream, for a completely dairy-free creamer.
  • Reduced-Sugar: While you can’t make this apple coffee creamer entirely sugar-free, you can cut it down by making the apple brown sugar syrup with a monk fruit or stevia sugar replacement.
  • Very Vanilla: Stir in up to 1 teaspoon pure vanilla extract with the other ingredients for a warm, nutty note, or simmer it with the apple syrup for softer, more mellow undertones.

Serving Suggestions

Add a warm and winsome fall touch to all your drinks (caffeinated or not) with a splash of this caramel apple coffee creamer:

  • Hot Coffee: Stir creamer into French press or dip coffee as you would half-and-half for a warm, cozy start to the day. 
  • Cold Brew Comfort: If cold brew is more your thing, take it to new heights with a splash or two of apple crisp creamer—an extra buzzy (and delicious!) motivation to get out of bed in the morning.
  • Creamy Chai Tea: Cinnamon apples + chai = match made in heaven! Mix chai concentrate with a few tablespoons of creamer and hot water for the ultimate cozy treat.
  • Cold Foam: Thanks to the heavy cream in this recipe, the creamer froths beautifully—just like cold foam! Whip with a coffee frother until light and fluffy, then spoon over all your favorite iced coffee drinks.
  • Caramel Apple Frappe: Treat yourself to an afternoon pick-me-up by blending ¼ cup creamer, 1–2 shots of espresso, a couple scoops of ice cream, a handful of ice, and just enough milk to get the blender moving.
  • Apple Pie Milkshake: Like a frappe, minus the espresso! Blend ½ cup creamer with 1 cup vanilla ice cream and a splash of whole milk until smooth and frosty. Add more creamer to taste, and top with freshly whipped cream.
  • Apple Pie Espresso Martini: Giv your favorite caffeinated high-ABV cocktail a seasonal twist by substituting a few tablespoons of apple pie creamer for the simple syrup. 
  • Autumnal Iced Coffee: Add a seasonal spin on caramel iced coffee by using this apple creamer instead of caramel sauce.  
  • Indulgent Overnight Oats: Make apple pie overnight oats, swapping up to ¼ cup of the milk with this apple caramel creamer for a rich, dessert-for-breakfast-like experience.
Pouring the caramel apple creamer into a glass cup of coffee.

Recipe Success Tips

  • Adjust the sweetness to taste: For a moderately sweet creamer, start with ⅔ cup syrup and stir in more as needed. For a deeper caramel flavor, add extra caramel sauce.
  • Frothing tips: If you plan to froth the caramel apple coffee creamer, avoid low-fat milk substitutes—heavy cream is essential for a light, airy whip! If going dairy-free, be sure to use barista-style coconut or oat milk.
  • Mind the storage: Store the creamer in a tall glass jar (such as a Mason jar) for the freshest flavor. For easy pouring, use a pour-friendly lid. Properly stored, the creamer will keep for up to 1 week in the refrigerator.
  • Avoid freezing: High-fat creamers can split upon thawing, creating an unpleasant, grainy texture. For best results, do not freeze. If you don’t expect to use all the creamer within a week, make a half batch.

FAQs

Do apples go well with coffee?

Whereas I wouldn’t add fresh or chopped apples directly to coffee, apple coffee creamer is delightful in it! The creamy, sweet, and spicy profile balances bold, buzzy coffee like a dream. 

Can I freeze coffee creamer?

I don’t recommend it. The heavy cream can break down upon thawing, causing the creamer to split and ruin its texture—not ideal for your morning coffee!

Can you add coffee creamer to tea?

Absolutely! I add it all the time.

A side shot of a glass of caramel apple creamer on a wooden cutting board.

Nutritional Info

One quarter–cup serving of this apple crisp coffee creamer delivers 134 calories—about half from carbohydrates (18 grams) and the rest from fat (7 grams)—making it a moderately indulgent addition to your favorite autumnal drinks.

The carbohydrates come mainly from the caramel sauce and apple brown sugar syrup. Carbs are a great source of energy, making this creamer a good option to add to your pre-workout coffee. To reduce the sugar content, make the brown sugar syrup with a monk fruit or stevia sugar replacement.

At 7 grams of fat per serving, the creamer is rich and creamy—thanks to the heavy cream and half-and-half—so it can add up if consumed regularly or multiple times a day. The fat is essential for its silky mouthfeel and indulgent flavor, though for a healthier fat profile, you can substitute coconut milk, coconut cream, or plant-based half-and-half and cream.

Total nutritional content per serving is:

  • Calories: 134 calories
  • Total Fat: 7 grams
  • Protein: 1 gram
  • Sodium: 61 mg
  • Carbohydrates: 18 grams
  • Sugar: 17 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

A side shot of a large glass of caramel apple coffee creamer.

Other Creamer Recipes

Print Recipe
5 from 2 votes

Homemade Caramel Apple Creamer

Cozy up to fall with this Caramel Apple Coffee Creamer—made with apple–brown sugar syrup, cream, and caramel for coffeehouse-worthy sipping at home. 🍎🍂
Prep Time3 minutes
Total Time3 minutes
Course: Drinks
Cuisine: American
Keyword: Caramel Apple Creamer
Servings: 13 servings
Calories: 134kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Add all ingredients to a large mason jar and stir until well combined.
  • Store in the fridge for up to 2 weeks!

Notes

This makes about 3.25 cups of caramel apple creamer!
Dairy-Free: Substitute 1.5 cups full-fat coconut milk and ½ cup oat milk and eliminate the half-and-half and heavy cream.
Storage Directions
  • Mind the storage. I recommend storing the creamer in a tall glass jar (such as a Mason jar) for the freshest flavor. For easy pouring, use a pour-friendly lid. When kept as such, the creamer can be kept for up to 1 week in the refrigerator.
  • Avoid freezing. High-fat creamers can split upon thawing, creating an unpleasant, grainy texture. For the best results, do not freeze it. Make a half batch if you don’t anticipate consuming all the creamer within the week.

Nutrition

Serving: 0.25cup | Calories: 134kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Sodium: 61mg | Sugar: 17g
Caramel apple creamer.

xoxo Megan

Carrot Cake Syrup (for Coffee!)

Add some sweet n’ spicy goodness to your morning coffee with my easy Carrot Cake Syrup recipe! Simple syrup is infused with all the flavor you’d find in the classic cake—earthy-sweet carrots, caramelly brown sugar, nutty pecans, warming spices, and a hint of maple sweetness to round it out.

collins glass of carrot cake coffee syrup on a white coaster on a wooden board with a few pecan pieces sprinkled around and a slice of carrot layer cake blurred out in the background.

As much as I love the fall drinks from Starbucks, I think they’re missing an obvious flavor combination. Enter my carrot cake syrup! Just a drizzle will turn your morning cuppa into a dreamy, drinkable slice of heaven. All that’s missing is the cream cheese frosting—but that can easily be remedied with a dollop of cream cheese cold foam. 😉

Wary of adding veggie flavor to your coffee? Don’t be! This carrot-infused simple syrup is similar to zucchini bread syrup, except swapping in sweeter, more autumnal (or vernal!) root veggies for summer squash. If you love carrot cake and coffee, this easy recipe is a no brainer. 

If you’re on board with things like cinnamon roll coffee creamer, iced pumpkin cream chai lattes, or iced caramel apple cream lattes, I can almost guarantee this carrot cake coffee syrup will be a home run. Plus, it’s made with just 8 simple ingredients and only 10 minutes of active work. What’ve you got to lose?

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What does it taste like?

This carrot cake syrup tastes kind of like a cross between my pumpkin spice syrup and pecan syrup. The natural sweetness of the carrots pairs beautifully with warm cinnamon and nutmeg, giving it an unmistakable “carrot cake” flavor. 

Brown sugar and maple extract add a splendidly caramelized note, while the pecans infuse a subtle nuttiness that rounds everything out. A splash of vanilla brings all the flavors together, making it taste like a slice of homemade carrot cake—no fork required.

homemade carrot cake syrup in a clear collins glass on a white coaster on a wooden board on a grey slate tile table with pecan pieces scattered around and a bowl of pecans and a slice of carrot cake blurred out in the background.

Why You’ll Love This Homemade Coffee Syrup Recipe

  • Quick & Easy - Roughly chop a few carrots, throw ‘em in a saucepan with a few other ingredients, let it simmer and steep for a bit, and voila! You’ve just made a week’s worth of richly flavored sweetener that’ll add carrot cake-inspired flavor to everything from iced coffee and cold foam to coffee creamers and tea drinks.
  • Cozy & Comforting - I feel like everyone has a memory attached to carrot cake—eating a slice with your grandpa, serving it at a graduation party, making your first layer cake. Whatever your mental connection to the beloved dessert is, a splash of this homemade coffee syrup will bring you right back to it.
  • Shoulder Season Celebration - Whether you think of carrot cake as a fall or spring dessert (I tend to think it’s both), this sweet simple syrup is ready to help you embrace the season you’re in.

Ingredients Needed

  • Water - Start with filtered water for the cleanest taste.
  • Carrots - The heart of any carrot cake. Any color will do the trick!
  • Granulated Sugar & Brown Sugar - A mix of neutral white and molasses-y brown sugar gives this syrup just the right amount of caramel sweetness without overpowering the other flavors. 
  • Pecans - These naturally sweet nuts add a lovely toastiness that I can’t get enough of. Budget tip: buy cheaper pecan pieces rather than fancy pecan halves.
  • Cinnamon Sticks & Nutmeg - Using whole cinnamon sticks infuses the syrup with spicy flavor without clouding it with sediment. A few fresh grates of nutmeg (or pre-ground nutmeg) adds another layer of complexity.
  • Vanilla Extract & Maple Extract - Vanilla is a classic addition to most dessert recipes, deepening the flavors with warm aromatic sweetness, while maple gives a hint of frosting vibes.
ingredients needed to make carrot cake syrup for coffee and desserts measured out into bowls on a white table.

Substitutions

  • Carrots - Parsnips are a great alternative, boasting a similar earthy sweetness with a hint of nuttiness.
  • Granulated Sugar - Organic cane sugar, superfine, or caster sugar are all 1:1 swaps for white sugar. 
  • Brown Sugar - You can make your own brown sugar using granulated sugar and molasses in a 1 cup : 1-2 tablespoons ratio. Alternatively, use a less-processed brown sugar like coconut sugar, maple sugar, muscovado, or grated piloncillo.
  • Pecans - Feel free to swap in your preferred carrot cake nut like walnuts or almonds. 
  • Cinnamon Sticks - Each cinnamon stick can be substituted for about ½ teaspoon of ground cinnamon. Just note that your syrup will have some solids that make it look a bit cloudy. 
  • Nutmeg - Mace is the closest swap since it comes from the same plant. Otherwise, feel free to swap in other warming spices like allspice, cloves, or more cinnamon.
  • Vanilla Extract - You can use an equal amount of vanilla paste or vanilla powder. 
closeup shot of a glass of carrot cake simple syrup in a glass with pecans sprinkled around; the syrup is dark brown.

How To Make Carrot Cake Coffee Syrup

Step 1: Simmer – Add the water, chopped carrots, pecans, cinnamon sticks, and nutmeg to a saucepan. Stir in the granulated sugar and brown sugar, letting them dissolve completely into the fragrant liquid. Bring the mixture to a gentle boil, then lower the heat and let it simmer until the carrots are tender and the kitchen smells like freshly baked carrot cake.

Step 2: Steep – Once you remove the pan from heat, allow the mixture to steep for an additional 15 minutes to deepen the flavor.

Step 3: Infuse – Remove the pan from the heat and stir in the vanilla and maple extracts. Let the syrup sit and cool for a few minutes.

Step 4: Strain & Store – Pour the syrup through a fine mesh strainer into a clean jar or bottle, catching all the solids. Once cooled, your carrot cake syrup is ready to swirl into coffee, drizzle over pancakes, or sneak into just about anything that could use a cozy, spiced twist.

carrots, sugars, spices, and nuts added to a saucepan.
water added to the saucepan to heat the mixture and dissolve the sugars.
carrots, cinnamon sticks, and pecans floating at the top of a saucepan after steeping to make carrot cake syrup.
action shot of strained carrot cake simple syrup being poured into a collins glass; the stream of liquid is a deep amber color.

Optional Variations & Dietary Adjustments

  • Sugar-Free - Use your favorite cup-for-cup white and brown sugar replacements (e.g. monkfruit) for a sugar-free, diabetic-friendly carrot cake syrup.
  • Nut-Free - Swap out the pecans for shelled pepitas (pumpkin seeds) or sunflower seeds. Alternatively, omit them. If you skip them, consider adding ½ teaspoon of artificial pecan extract to replicate the nutty flavor without the allergy risk.
  • Rich Syrup - Double the amounts of sugar you use, but keep the liquid and other ingredients the same. This creates a thicker, more viscous liquid that’ll last for up to 6 months in the refrigerator.

Serving Suggestions

This carrot cake syrup is surprisingly versatile—you can use it anywhere you want a warm, spiced, subtly nutty sweetness. Here are some delicious ways to enjoy it:

  • Stir into iced or hot coffee for instant bakery vibes in your mug.
  • Make an iced carrot cake latte with cream cheese cold foam. The creamy, tangy foam pairs perfectly with the sweet, spiced syrup, adding a frosting-like sweetness that tastes like a slurpable dessert!
  • Drizzle over breakfast favorites. Swap maple syrup for this spiced simple syrup—it’s great on pancakes, waffles, or French toast.
  • Swirl into oatmeal or overnight oats to add a cozy carrot cake flavor that turns breakfast into a treat.
  • Mix into steamed milk for a caffeine-free “carrot cake steamer” that is perfect for a sweet evening treat or sharing with your kids.
  • Blend into milkshakes or smoothies to add depth and warmth without being overpowering.
  • Brush or drizzle over baked goods to make muffins, quick breads, or scones extra moist and flavorful.
45 degree angle shot down into a glass of homemade carrot cake syrup; you can see small bits of nutmeg powder floating on top.

Recipe Success Tips

  • Simmer gently. Keep the heat low once it’s bubbling to avoid boiling off too much liquid or scorching the sugars.
  • Chop ingredients evenly. Smaller, uniform carrot pieces release flavor faster and make straining easier.
  • Taste before straining. If you want a stronger spice flavor, let the mixture steep for an extra 5–10 minutes off the heat.
  • Save the carrot-pecan mixture. Don’t toss it! Stir it into plain oatmeal, layer it over yogurt, or blend it into smoothies for a budget-friendly, zero-waste flavor boost.
    Cool before bottling. Letting the syrup cool completely helps prevent condensation in your jar, which can shorten shelf life.
  • Use a fine mesh strainer. This keeps the carrot cake syrup silky-smooth and free of gritty bits of nut dust.

FAQs

What is the syrup they put on cakes?

Many bakers will squirt some simple syrup on their cake layers before frosting them to help keep them moist. This carrot cake-flavored syrup would be a delightful way to moisten carrot cake (duh!), spice cake, or other fall-flavored treats.

What gives carrot cake its flavour?

Carrot cake gets its signature flavor from a blend of warm spices like cinnamon and nutmeg, sweet carrots, and rich mix-ins like toasted nuts, brown sugar, and maple extract. The tangy cream cheese frosting that is typically used doesn’t hurt, either. 

How long does homemade carrot cake coffee syrup last?

Homemade carrot cake coffee syrup will typically last about 2 weeks in the refrigerator when stored in a clean, airtight jar or bottle. For best flavor, keep it chilled at all times and give it a quick shake before using, since natural ingredients like spices or carrot solids can settle over time.

clear collins glass filled with spiced carrot simple syrup on a table with nut pieces scattered around and a slice of carrot cake with cream cheese frosting in the background.

Carrot Cake Coffee Syrup Nutrition

Carrot cake syrup is more of a sweet accent rather than a major source of nutrition. Each serving contains about 89 calories, all of which come from carbohydrates, with 21 grams of total sugar. There’s no fat, protein, or significant sodium, so the primary role of this syrup is to add cake-like flavor, not sustenance.

The sugar provides quick energy but should be enjoyed in moderation. The infusion process also draws out subtle flavors and beneficial plant compounds from the carrots, pecans, and spices—like antioxidants from cinnamon and carotenoids from carrots—though the amounts are quite small. You still need to eat your veggies!

Overall, this syrup is best enjoyed in small portions, paired with protein- and fiber-rich foods. Try it in coffee with milk served with a side of plain yogurt or carrot cake overnight oats. That way, you get the cozy carrot cake flavor you crave while balancing it with a more wholesome base and help prevent blood sugar spikes.

Total nutritional content per serving is:

  • Calories: 89 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 5 mg
  • Carbohydrates: 21 grams
  • Sugar: 21 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

horizontally framed shot of carrot cake syrup in a glass in front of a piece of frosted carrot cake and a bowl of chopped nuts.

Other Coffee Syrup Recipes

Print Recipe
5 from 2 votes

Carrot Cake Syrup (for Coffee!)

This warmly spiced Carrot Cake Syrup is excellent for sweetening your favorite coffee drinks & desserts.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American
Keyword: Carrot Cake Syrup
Servings: 10 servings
Calories: 89kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 ¼ cups water
  • 3 medium carrots peeled and chopped
  • ¾ cup brown sugar packed
  • ½ cup chopped pecans
  • ¼ cup granulated sugar
  • 3 cinnamon sticks
  • ⅛ teaspoon nutmeg
  • 1 tsp vanilla extract
  • ¼ teaspoon maple extract

Instructions

  • Add the water, carrots, brown sugar, pecans, granulated sugar, cinnamon sticks, and nutmeg to a medium saucepan and stir over medium heat.
  • Bring the mixture to a simmer, and simmer for 10 minutes, stirring occasionally. After the 10 minutes, remove from heat and allow to cool at room temperature for 15 minutes.
  • Strain the solids from the syrup, discarding the solids and reserving the syrup. Stir the extracts into the styrup, then transfer to a mason jar or syrup bottle and store in the fridge for up to 2 weeks.

Notes

This makes about 1.25 cups of carrot cake syrup!

Nutrition

Serving: 2tablespoon | Calories: 89kcal | Carbohydrates: 21g | Sodium: 5mg | Sugar: 21g
Carrot cake coffee syrup.

xoxo Megan

Pecan Oat Milk Cortado (Starbucks Copycat)

If you’re nuts for nuts, you need to try my copycat Starbucks Pecan Oat Milk Cortado recipe! Made with just 4 simple ingredients, this short, stylish, and seasonal coffee drink is perfect for when you need a sweet pick-me-up without overdoing it.

homemade Starbucks pecan oatmilk cortado in a short, clear glass on a white coaster on a wooden serving tray with pecans sprinkled around and some fall leaves blurred out in the background.

When Starbucks debuted their pecan syrup back in 2017, I knew it would earn a permanent spot on their fall coffee lineup. (I mean, have you tried the salted pecan crunch cold brew yet? So good!) This year, they’re bringing back all my nut-flavored favorites from last year, including this delightfully dairy-free pecan cortado. 

Too bad they’re not bringing back last year’s prices. Seriously, though. $7+ for a single drink?!? That’s a little rich for my blood. 😅 And, not to be a downer, but it appears that their prices might get even steeper. So, what’s a coffee-loving gal supposed to do? Why, take it into her own hands, of course! 💪

With my recipes for homemade pecan syrup and all most of your favorite Starbucks fall drinks (I’m working on it!), we’re gonna get through this together. I’ve got you covered, as they say, “from soup to nuts!” P.S. I’m always open for recipe requests—just comment at the bottom of the page or subscribe to my newsletter and shoot me an email. 

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What does it taste like?

This copycat Starbucks pecan oatmilk cortado is comforting, refined, and just sweet enough to feel like a special treat. The blonde espresso brings a smooth, mellow coffee base with subtle citrus and caramel notes, while the pecan syrup layers in a toasty, buttery richness that feels indulgent without being heavy. 

Barista-style oat milk adds a creamy, velvety texture that ties everything together, making each sip luxuriously smooth. Topping it off, the crushed maple sugar chunks melt ever so slightly, adding delicate bursts of caramelized crunch. Think of it like a smaller, less foamy version of the pecan oat milk crunch latte. In other words, yummy!

45 degree downward closeup shot of a homemade Starbucks pecan cortado with oat milk topped with maple sugar chunks.

Why You’ll Love This Starbucks Cortado Recipe

  • Rich, Seasonal Flavor – The combination of smooth blonde espresso, toasty pecan sweetness, and creamy oat milk creates a perfectly balanced drink that’s warm, nutty, and comforting, while maple sugar chunks adds a subtle crunch and a hint of caramelized sweetness. Every sip feels like it was built for cooler weather.
  • Budget-Friendly – Skip the daily coffee shop run and recreate a spendy drink at home for a fraction of the cost. With just a few pantry staples and a splash of homemade pecan syrup, you can treat yourself to Starbucks-quality flavor without stretching your wallet.
  • Quick & Easy – From start to sip, this drink takes just minutes to make. Brew your espresso, steam your oat milk, and stir in the syrup. That’s it! It’s simple enough for busy mornings yet feels indulgent enough for a slow afternoon pick-me-up.

Ingredients Needed

  • Blonde Espresso - Blonde roast coffee is a lighter roast with a mellow, smooth flavor profile and crisp finish, showcasing bright, slightly sweet notes of citrus and caramel. For an even richer, more concentrated flavor, try brewing a blonde roast ristretto—it delivers all that sweetness and complexity in a smaller, more intense shot.
  • Pecan Syrup - You’re welcome to use either store-bought or homemade—but you know which one will be cheaper and more natural. DIY FTW!
  • Barista-Style Oat Milk - Not all oat milks are great for steaming. If you want to ensure a super creamy, rich mouthfeel, grab one that’s made specifically for coffee drinks! 
  • Maple Sugar Chunks - Imagine crunchy little bits of maple syrup that have a consistency like toffee. Before you ask, YES. It is as delicious as it sounds.
oat milk, pecan syrup, maple sugar chunks, and espresso measured out for making a dairy-free pecan cortado.

Substitutions

  • Blonde Espresso - You’re welcome to use any espresso or very strongly brewed coffee of your choice.
  • Pecan Syrup - You can sweeten a cortado coffee with any coffee syrup or sauce of your choice.
  • Barista-Style Oat Milk - Feel free to swap in the plant-based or dairy milk of your choice. If you use plant-based, look for “barista” on the label!
  • Maple Sugar Chunks - While I love this sweet addition, you’re welcome to skip it. Alternatively, swap in your favorite coffee topper like cinnamon sugar or toffee bits.
homemade copycat Starbucks pecan oat milk cortado in a clear glass showing the tight microfoam topping.

How To Make Starbucks Pecan Oatmilk Cortado

Step 1: Brew – Pull your blonde roast espresso (or ristretto) directly into a 10-ounce cup, then stir in the pecan syrup. Mmm, doesn’t that smell amazing??

Step 2: Froth – Heat your barista-style oat milk until warmed to your liking, then froth it using a milk frother until it’s silky and creamy. Gently pour it over the espresso, letting the layers mingle.

Step 3: Garnish & Serve – Sprinkle crushed maple sugar chunks on top for a subtle crunch and extra burst of caramelized sweetness, then sip and savor every last drop.

espresso being brewed into a short glass.
steamed oat milk added to the espresso and pecan syrup mixture.
pecan oat milk cortado garnished with crunchy maple sugar chunks.

Optional Variations & Dietary Adjustments

  • Iced – Brew the espresso over ice, stir in the pecan syrup, then top with cold-frothed oat milk. While it won’t technically be a café cortado, it’s perfectly delicious on a warm day.
  • Maple Pecan Cortado – Swap half of the pecan syrup for pure maple syrup for an even more autumn-forward flavor.
  • Decaf/Caffeine Free – Use decaf blonde espresso so you can enjoy it any time of day without the buzz. Can’t do any caffeine whatsoever? Swap in your favorite alternative (like roasted chicory).

Serving Suggestions

This pecan oat milk cortado is delicious all on its own, but it also pairs beautifully with a variety of snacks and treats. Here are some ways to enjoy it:

hand grabbing a DIY pecan oatmilk Starbucks cortado from a fall-inspired table with yellow leaves, a dark tablecloth, and warm lights coming through the window behind.

Recipe Success Tips

  • Use freshly brewed espresso. Blonde roast shines brightest when it’s fresh, so brew right before serving for the best flavor and aroma.
  • Try a ristretto shot. This shorter pull is more concentrated, giving you a sweeter, richer coffee base.
  • Warm the oat milk gently. Overheating can dull its natural creaminess; aim for around 150°F (65°C) for the perfect texture.
  • Froth for texture, not volume. Cortados aren’t meant to be overly foamy. We’re aiming for tight-knit microfoam to achieve a velvety finish.
  • Garnish the pecan cortado right before serving so the crushed maple sugar chunks stay crisp.

FAQs

What is a cortado?

A cortado is a coffee drink made with equal parts espresso and steamed milk, typically served in a small glass to highlight both the rich coffee and the creamy texture.

What is the difference between a latte, a flat white, a cafe cortado, and a cappuccino?

The main difference between these drinks comes down to the espresso-to-milk ratio and the texture of the milk. A latte is the creamiest, with one or more shots of espresso topped with a generous amount of steamed milk and a light layer of foam. A flat white is similar but has less milk, a stronger coffee flavor, and a thin layer of microfoam. A cortado uses equal parts espresso and steamed milk. A cappuccino has a more intense coffee flavor than a latte but features thick, airy foam on top, giving it a lighter, frothier mouthfeel.

DIY Pecan Oat Milk Cortado Nutrition

This pecan oat milk cortado is an indulgent, plant-based coffee treat with a generous dose of added sugars. Each serving has about 199 calories, most of which come from carbs—29 grams of sugar from the pecan syrup and any that are added to the oat milk. Feel free to swap in sugar-free syrup to make it less caloric and reduce the carbs.

The 6 grams of fat comes mainly from oat milk, which can help with satiety. Protein is minimal at 2 grams, while sodium is similarly modest at 85 mg. Nutritionally, the main contribution here is quick energy from the carbohydrates—this is a drink with a big glycemic impact. I recommend pairing it with a meal or snack that includes protein and fiber to help steady your blood sugar. 

While I wouldn’t necessarily consider it an everyday drink, I’m a firm believer in treating yourself to small indulgences to add some joy to your day. After all, what good is a diet if you’re miserable? Enjoy every seasonal sip to the fullest, and just remember to make balanced choices throughout the rest of your day. To fall! 🍻

Total nutritional content per serving is:

  • Calories: 199 calories
  • Total Fat: 6 grams
  • Protein: 2 grams
  • Sodium: 85 mg
  • Carbohydrates: 36 grams
  • Sugar: 29 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Pecan Coffee Recipes

Print Recipe
5 from 1 vote

Pecan Oat Milk Cortado (Starbucks Copycat)

This creamy, dreamy, blissfully dairy-free Pecan Oat Milk Cortado is bursting with fall flavors.
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Pecan Oat Milk Cortado
Servings: 1 drink
Calories: 199kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Brew 1.5 oz blonde espresso (ristretto if possible), and pour into a 10 oz glass or mug. Stir in the pecan syrup.
  • Heat oat milk until steaming and froth with a milk frother. Pour your steamed oat milk over your sweetened espresso.
  • Top with crushed maple sugar and drink up!

Nutrition

Serving: 1drink | Calories: 199kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g | Sodium: 85mg | Sugar: 29g
Pecan oat milk cortado.

xoxo Megan

Iced Zucchini Bread Latte (with Maple Cold Foam)

Turn your favorite quick bread into a fantastically refreshing coffee break with this easy recipe for my Iced Zucchini Bread Latte with Maple Cold Foam. With just a handful of ingredients, you’ll get all the maple-sweet, cinnamon-spiced, nutty, buttery goodness you crave in a frosty, slurpable, and perfectly caffeinated glass of yum.

homemade iced zucchini bread latte topped with maple cold foam on a white table with a green houseplant.

I’m one of those gals who likes iced coffee drinks all year round—this iced zucchini latte is the perfect one to bridge the gap between summer and fall, when my countertops are overflowing with late-harvest summer squash.

Between the roasty-toasty French press espresso, creamy milk, spiced zucchini bread syrup, and maple-flavored sweet cream cold foam, each sip is a nostalgic throwback to my grandma’s kitchen. While I hadn’t yet become the coffee fiend I am today, she always had a cuppa Joe in her hand! I guess that’s where I got it from. 🤔 I was also obsessed with her zucchini bread.

Every summer, she’d magically turn a bushel-full of summer squash into loaf after loaf, stuffing extras in her freezer after gifting one to each of the neighbors. Whenever I’d visit, she’d cut me a fat slice, warm it in the toaster oven, and slather it with a thick layer of butter and a drizzle of maple syrup. It was heaven. This yummy iced latte is an ode to those simpler days!

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What does it taste like?

This iced latte tastes like a cozy slice of zucchini bread in a cup—only iced, creamy, and kissed with espresso. The zucchini bread syrup is the star of the show, bringing warm cinnamon and nutmeg spice, subtle nuttiness from pecans, and a touch of buttery vanilla richness. 

The espresso adds a bold, roasty contrast that keeps the drink from tasting too sweet, while the milk smooths everything out into a balanced sip. On top, the maple cream cold foam is like the sweet glaze on a loaf of zucchini bread—light, airy, and infused with maple sweetness that lingers pleasantly with each sip. In other words, it’s delightful!

Why You’ll Love This Iced Latte Recipe

  • Quick & Easy - You only need 6 ingredients and about 5 minutes to make one! It’s even faster than ordering a drink at your favorite café.
  • Cozy & Cool - The cinnamon spice, maple sweetness, and pecan nuttiness adds a fall-flavored theme, but the frosty temperature keeps this iced zucchini bread latte summer-ready.
  • Budget-Friendly - Rather than shelling out $5-8 for a single drink at your local Starbucks (and that’s without tax and tip), you can easily make fancy copycats at home for a fraction of the price! If you’re looking to save money, becoming your own barista is one of the simplest ways to do it.
clear pint glass filled with an iced zucchini latte on a white table with zucchini shreds scattered around and a green houseplant in the bottom right corner of the frame.

Ingredients Needed

As promised, you don’t need a ton of ingredients to make this zucchini bread-flavored iced latte. Here’s what to grab:

  • Heavy Cream - The dreamily whippable base of our maple cream cold foam.
  • Whole Milk - For thinning out the cream enough for it to not turn into full whipped cream, but keeping it rich enough to hold a tight, bubbly matrix.
  • Pure Maple Syrup - This all-natural sweetener adds a glaze-inspired sweetness to our cold foam. Make sure you get the real deal, not the colored and flavored corn syrup cheaper brands try to pass off as syrup.
  • Zucchini Bread Syrup - Feel free to use store-bought if you can find it, or make my homemade version using just water, brown sugar, zucchini, pecans, cinnamon, nutmeg, vanilla extract, and butter extract. It takes just 10 minutes to make a batch!
  • 2% Milk - My go-to milk of choice is Fairlife 2% milk, which has more protein than conventional milk and an exceptionally creamy mouthfeel. It’s also easier to digest!
  • Espresso - Because this working mama needs plenty of caffeine. 😅
ingredients needed to make a zucchini bread latte recipe measured out into white bowls on a white table.

Substitutions

  • Heavy Cream - You’re welcome to swap in slightly lighter whipping cream, or use your favorite vegan alternative.
  • Whole Milk - Half & half will do the trick just as well. You can also use a full-fat plant-based milk like soy milk, oat milk, or coconut milk instead.
  • Pure Maple Syrup - Feel free to swap in another liquid sweetener like honey, agave nectar, or date syrup instead. Alternatively, use your favorite flavored coffee syrup—anything with cinnamon, brown sugar, or maple would be great.
  • Zucchini Bread Syrup - Any warmly spiced syrup will do. A few similar ones include horchata syrup, gingerbread syrup, or cinnamon dolce syrup. 
  • 2% Milk - You’re welcome to use any percentage of dairy milk or any plain or vanilla-flavored plant-based milk you prefer.
  • Espresso - Strongly brewed cold brew coffee is an excellent alternative.
45 degree angle closeup of a pint glass filled with an iced zucchini bread latte topped with maple cream cold foam; the foam is an ecru white dripping down into an ombre espresso-milk mixture with dark brown zucchini bread syrup at the bottom.

How To Make A Zucchini Bread Latte With Maple Cold Foam

This simple sipper comes together in just a few easy steps:

Step 1: Add the cream, milk, and maple syrup to a small glass.

Step 2: Froth the maple cold foam using a milk frother. (You can also use a whisk and some elbow grease, but you'll need a bigger bowl to give yourself space to move.)

Step 3: Pour the zucchini bread syrup into a tall glass, fill it with ice, and add the milk. (You can also wait to add the ice if you don't care about making an ombré look.)

Step 4: Brew the espresso into the glass with the milk.

Step 5: Stir the iced zucchini latte gently using a straw. I personally like it when there's still a bit of the syrup on bottom, like a sweet pocket.

Step 6: Top with the maple cream cold foam and serve immediately.

action shot of a hand pouring cream from a mise en place bowl into a rocks glass.
action shot of a hand using a wand-style milk frother to make the maple cold foam.
action shot of milk being poured into a glass of ice with zucchini bread syrup.
action shot of espresso being poured into the glass with the milk and zucchini syrup.
action shot of a hand using a glass straw to stir the zucchini bread syrup, milk, and espresso together.
action shot of maple cold foam being poured on top of the iced zucchini bread latte.

Optional Variations & Dietary Adjustments

  • Vegan/Dairy-Free - Swap the 2% milk and whole milk with your preferred barista-style plant milk, and use coconut cream or vegan whipping cream for the maple cold foam.
  • Sugar-Free - Make the zucchini bread syrup with your favorite brown sugar alternative and swap in sugar-free maple syrup or use a sugar-free sweetener with a dribble of maple extract for the cold foam.
  • Nut-Free - Skip the pecans in the zucchini bread syrup if you have allergies.
  • Decaf/Caffeine-Free - Use decaf espresso or strongly brewed decaf cold brew to enjoy the flavor without the caffeine. Can’t do caffeine at all? Use your favorite alternative like chicory “coffee” or Dandy Blend.
  • Hot Zucchini Bread Latte - Want something cozy? Warm the milk and zucchini bread syrup together, pour over hot espresso, and top with maple whipped cream.
  • Extra Maple-y - Add a drizzle of maple syrup on top of the cold foam for even more fall flavor.
  • Pumpkin-Spiced Twist - Add a dash of pumpkin spice syrup to the cold foam for a fun seasonal mashup.

Serving Suggestions

This iced zucchini bread latte is the perfect cozy-meets-refreshing drink, ideal for transitioning between seasons or satisfying a bakery craving without turning on the oven. Here are a few tasty ways to serve it:

iced zucchini bread latte on a white round marble serving tray with zucchini shreds scattered around on top of a grey slate tile table with a green houseplant and a white linen.

Recipe Success Tips

  • Chill the syrup before using. Let the syrup cool completely before adding it to your iced latte to avoid melting the ice. To keep things extra frosty, chill your serving glass before assembly and consider using a hyperchiller to instantly cool the espresso.
  • Use strong espresso or concentrated coffee. A bold shot of espresso balances the sweet and spiced syrup. If using conventionally brewed coffee, make it double strength for the best flavor.
  • Get the cold foam texture just right. For that fluffy, café-style finish, use a handheld frother or French press to whip the maple-cream mixture until thick and pourable. Don’t go too nuts—it should not be stiff like whipped cream.
  • Adjust sweetness to taste. I tend to like my lattes as sweet as Starbucks makes them. If you’re less of a sweet tooth, feel free to cut back on the zucchini bread syrup!

FAQs

Can I make this iced zucchini bread latte ahead of time?

Feel free to make the spiced zucchini coffee syrup ahead of time and mix it with your milk, but wait on the rest of it until you’re ready to enjoy. If you want to get more of a head-start, either set up your espresso machine the night before so all you have to do is flip a switch or make cold brew concentrate so you only need to pour it. You can also add all the maple cold foam ingredients to a jar to keep in the fridge, but you’ll want to froth it right before serving—it’ll deflate over time.

Iced Zucchini Bread Latte With Maple Cold Foam Nutrition

From a nutrition standpoint, this Iced Zucchini Bread Latte with Maple Cold Foam is more of a sweet treat than an everyday beverage—but it’s a satisfying one. 

Each serving contains 331 calories, with 15 grams of fat (mostly thanks to the maple cold foam), 7 grams of protein (thanks to the milk), and 43 grams of carbohydrates, most of which come from added sugars (42 grams total). The fat content helps slow the absorption of sugar a bit, making the drink feel more indulgent and filling.

What I appreciate most is that it’s flavored with real ingredients—like zucchini, pecans, and pure maple syrup—instead of artificial syrups or chemical additives. You’re also getting a little protein and calcium from the milk, so it’s not all sugar. It’s a fun, seasonal drink that brings bakery-inspired flavor to your cup—and sometimes, joy is just as important as macros.

Total nutritional content per serving is:

  • Calories: 331 calories
  • Total Fat: 15 grams
  • Protein: 7 grams
  • Sodium: 97 mg
  • Carbohydrates: 43 grams
  • Sugar: 42 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

closeup shot of an iced spiced zucchini latte in a clear pint glass on a white table.

Other Iced Coffee Recipes

Print Recipe
5 from 1 vote

Iced Zucchini Bread Latte (with Maple Cold Foam)

This deliciously creamy Iced Zucchini Bread Latte with Maple Cold Foam tastes like a slice of your favorite quick bread.
Prep Time3 minutes
Total Time3 minutes
Course: Drinks
Cuisine: American
Keyword: Zucchini Bread Latte
Servings: 1 drink
Calories: 331kcal
Author: Megan Byrd

Equipment

Ingredients

Maple Cold Foam:

  • 2 tablespoon heavy cream
  • 1 ½ tablespoon pure maple syrup
  • 1 tablespoon whole milk

Zucchini Bread Latte:

Instructions

  • Make the cold foam: Add the heavy cream, maple syrup, and whole milk to a small glass and froth with a milk frother until foamy. Set aside.
  • Make the zucchini bread latte: Add ice to a tall glass, then top with zucchini syrup. Add milk of choice, then top with espresso and stir.
  • Top the zucchini bread latte with the maple cold foam, then drink up!

Nutrition

Serving: 1drink | Calories: 331kcal | Carbohydrates: 43g | Protein: 7g | Fat: 15g | Sodium: 97mg | Sugar: 42g
Zucchini bread latte.

xoxo Megan

Zucchini Bread Coffee Syrup

Add a splash of buttery, fresh-baked sweetness to your coffee with my warmly spiced Zucchini Bread Syrup recipe! This zucchini, pecan, and spice-infused simple syrup tastes just like a slice of my favorite quick bread—perfect for adding bakery-style charm to all your favorite drinks and desserts.

clear collins glass filled with dark brown zucchini bread coffee syrup on a white marble coaster on a wooden cheese tray with shreds of zucchini and chopped pecans scattered around.

We’re approaching that time of year when my countertops are overtaken by summer squash. Seriously, zucchini pops up in my garden like baby bunnies in the spring! And, while I’ve found plenty of yummy ways to put it to use (like in my protein zucchini pancakes and double chocolate zucchini muffins), this zucchini bread syrup might just take the proverbial cake.

It starts as a brown sugar simple syrup, but is simmered with real zucchini, toasted pecans, cinnamon, and nutmeg to infuse it with sweet, nutty, and spicy flavors. After all the solids get strained out, a splash each of vanilla and butter extracts bring that fresh-baked flavor to the fore. And just like that, you have a magical potion that makes everything taste like zucchini bread!

This versatile coffee syrup is perfect for making my iced zucchini bread latte with decadent maple cold foam. It can just as easily be swirled into a cup of cold brew or a bowl of overnight oats. Making a chocolate zucchini layer cake? Use it to moisten the layers before frosting. Anytime you’re craving a hint of earthy, nutty, cinnamon-y sweet flavor, this is the answer.

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What does it taste like?

This homemade coffee flavoring tastes just like a slice of freshly baked zucchini bread, but in syrupy, pourable form. The brown sugar brings rich, molasses-like sweetness, while the cinnamon stick and nutmeg add cozy, aromatic spice. 

Simmering fresh zucchini into the mix gives the syrup a subtle earthiness and moisture that echoes the heart of a classic quick bread. Chopped pecans add a toasty, nutty undertone, and the combination of vanilla and butter extracts gives it that unmistakable “baked goods” vibe. Each drop is caramelly, buttery, and nostalgic!

hand setting down a collins glass of homemade zucchini bread coffee syrup on a white coaster on a wooden tray.

Why You’ll Love This Homemade Coffee Syrup Recipe

  • Versatile - If you love the flavor of zucchini bread, you’re going to flip for this spiced zucchini syrup. It makes everything it touches taste just like a slice that’s warm from the oven!
  • All-Natural - While Monin and Torani syrups are convenient, they’re typically loaded with all kinds of mystery items like artificial flavors, preservatives, and colors. Luckily, the homemade kind has only real, pronounceable ingredients, including actual zucchini!
  • Budget-Friendly - On top of being a “better-for-you” choice than store-bought syrup, this easy DIY is also much cheaper. Rather than paying $7-10 for a bottle, you can make your own for just a fraction of the price!

Ingredients Needed

As promised, you only need a handful of simple ingredients to make this zucchini bread simple syrup. Here’s what to grab:

  • Water - If possible, start with filtered water for the best results.
  • Brown Sugar - Either light or dark brown sugar will do the trick.
  • Sliced Zucchini - You’ll need about ½ of a zucchini total. No need to peel it first!
  • Chopped Pecans - I recommend buying cheaper “pecan pieces” rather than “fancy pecan halves” to both save money and cut down on prep!
  • Ground Nutmeg - If possible, grate the nutmeg fresh—it’ll be much more potent.
  • Cinnamon Stick - Either hard cassia cinnamon or soft Mexican canela works great. Look for one that’s about 2-3 inches long. 
  • Vanilla Extract & Butter Extract - These two all-natural flavoring extracts add that “freshly baked” flavor without any fuss. 
ingredients needed for making spiced zucchini bread syrup recipe measured out into bowls on a white table.

Substitutions

  • Brown Sugar - You can easily make your own using white sugar and molasses in a 1 cup to 1-2 tablespoon ratio—use less for light brown and more for dark brown. Alternatively, less-processed brown sugars like muscovado sugar, coconut sugar, or grated jaggery or piloncillo work too.
  • Sliced Zucchini - Feel free to swap in any variety of summer squash. You can also use grated zucchini or zoodles if needed.
  • Chopped Pecans - Walnuts make a nice substitute if you prefer their slightly more bitter flavor in your zucchini bread.
  • Ground Nutmeg - Feel free to omit it, or swap in another warming spice like ginger, allspice, or cardamom.
  • Cinnamon Stick - You can use ½ teaspoon of ground cinnamon, but there will be a bit more sediment in your syrup if you do. Alternatively, use ¼ teaspoon of cinnamon extract.
  • Vanilla Extract - Feel free to use an equal amount of vanilla paste or vanilla powder.
  • Butter Extract - While I prefer using real butter extract, you can use artificial butter flavoring if you need a vegan or dairy-free alternative.
45 degree angle shot looking down into a glass of homemade spiced zucchini coffee syrup.

How To Make Zucchini Bread Coffee Syrup

Step 1: Add the water, brown sugar, zucchini, pecans, nutmeg, and cinnamon stick to a small saucepan.

Step 2: Stir the mixture together with a whisk. Gently heat over medium until it reaches a simmer.

Step 3: Simmer the zucchini syrup mixture for 5 minutes. Strain the solids from the syrup, then stir in the vanilla and butter extracts.

Step 4: Decant into a syrup bottle or mason jar and refrigerate for up to 2 weeks.

brown sugar, cinnamon, nutmeg, sliced zucchini, pecans and water added to a saucepan.
mixture after whisking the brown sugar into the water.
zucchini bread simple syrup after simmering.
action shot of the strained zucchini bread syrup being poured into a clear collins glass.

Optional Variations & Dietary Adjustments

  • Sugar-Free - Use your favorite cup-for-cup brown sugar alternative (e.g. monkfruit or Splenda).
  • Nut-Free - Swap in pumpkin seeds for a similarly nutty flavor profile, or omit them. You can also use *artificial* pecan extract—the real stuff is distilled with real nuts.

Serving Suggestions

This zucchini bread syrup is surprisingly versatile—think of it as your cozy, spiced secret weapon. Whether you’re mixing up a fall-inspired latte or adding a hint of bakery flavor to breakfast, here are some delicious ways to use it:

  • Make an Iced Zucchini Bread Latte - Combine espresso, milk, and this syrup over ice, then top with maple cold foam for a drink that tastes like dessert in a cup.
  • Sweeten Cold Brew or Hot Coffee - Stir in a spoonful to instantly transform your regular coffee into something bakery-worthy.
  • Make Homemade Coffee Creamer - Mix the syrup with half & half and cream for an easy zucchini bread flavored creamer that keeps in the fridge.
  • Whip Up Zucchini Bread Sweet Cream Cold Foam - Blend with heavy cream and milk to make a silky cold foam with cozy fall flavor.
  • Swirl into Oatmeal or Yogurt - Drizzle a bit over warm oatmeal, overnight oats, or plain Greek yogurt to add sweetness, spice, and a hint of nostalgia.
  • Flavor Whipped Cream - Add a tablespoon or two to heavy cream before whipping—it’s perfect on healthy cornmeal pancakes, chocolate chip waffles, or a slice of actual zucchini bread.
zucchini bread coffee syrup in a collins glass on a white table with zucchini shreds and chopped pecans.

Recipe Success Tips

  • Slice the zucchini thinly. Thinner slices break down more easily during simmering, releasing their mild flavor and moisture into the syrup without overpowering it.
  • Don’t rush the simmer. Let the syrup gently simmer for a full 5-10 minutes so the flavors from the zucchini, pecans, and spices have time to fully infuse into the liquid.
  • Strain the syrup well. After simmering the zucchini bread syrup, strain it through a fine mesh sieve or cheesecloth to remove any pulp or nut bits. This keeps your latte smooth and sippable.
  • Don’t toss the solids. Nuts are expensive! Instead, use the leftovers to sweeten a pot of oatmeal, spoon over vanilla or cinnamon ice cream, or blend into a smoothie.
  • Add extracts off heat. Stir in the vanilla and butter extract after removing the syrup from the heat to keep their flavors bright and aromatic.
  • Don’t skip the butter extract. It may sound optional, but a tiny splash gives the syrup that nostalgic, baked-good richness that really makes it taste like zucchini bread.

FAQs

How long does zucchini bread syrup last?

It should keep well in the fridge for up to 2 weeks. Want to extend the shelf life? You have two options. First, you can freeze it for up to 6 months. Alternatively, double the amount of brown sugar used, but keep all the other ingredients the same. This will make a “rich syrup” which should last for 6 months in the fridge or a year in the freezer.

Spiced Zucchini Syrup Nutrition

This zucchini bread syrup is a sweet treat with real charm. Each serving contains about 73 calories, all of which come from carbohydrates, mainly from the brown sugar. Unsurprisingly, it’s not a significant source of protein, fat, or fiber. 

What makes this coffee syrup special is the use of real ingredients. You’re infusing brown sugar syrup with zucchini, pecans, cinnamon, and nutmeg—not artificial flavors or colorings. So, while it’s not a “health food,” it’s a fun, creative way to add cozy, homemade flavor to your drinks or breakfast without relying on preservatives or mystery ingredients.

At the end of the day, it’s meant to be used in small amounts as a flavor enhancer. If you’re concerned about carbs, sugar intake, or calories, follow the instructions above for making sugar-free syrup. Either way, used mindfully, it can bring a little joy and comfort to your day—something we could all use from time to time.

Total nutritional content per serving is:

  • Calories: 73 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 5 mg
  • Carbohydrates: 18 grams
  • Sugar: 18 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

collins glass of spiced zucchini bread coffee syrup on a white coaster on a wooden serving board with zucchini shreds, a cinnamon stick, and a bowl of chopped pecans.

Other Coffee Syrup Recipes

Print Recipe
5 from 1 vote

Zucchini Bread Coffee Syrup

This delightfully simple Zucchini Bread Syrup is perfect for adding sweet, spiced, buttery, fresh-baked charm to whatever it touches.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: Zucchini Bread Syrup
Servings: 12 servings
Calories: 73kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 cup water
  • 1 cup brown sugar packed
  • ¾ cup sliced zucchini (about ½ medium zucchini)
  • ¼ cup chopped pecans
  • ¼ teaspoon nutmeg
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • ¼ teaspoon butter extract

Instructions

  • Add the water, brown sugar, sliced zucchini, pecans, nutmeg, and the cinnamon stick to a medium saucepan and heat over medium heat, stirring until the sugar is dissolved. Bring the mixture to a simmer, and simmer for 5 minutes.
  • After the 5 minutes, remove from heat and allow to cool at room temperature for 15 minutes. Strain the solids from the syrup, reserving the liquid and discarding the solids.
  • Stir in the vanilla extract and butter extract, then transfer to a syrup bottle or mason jar and store in the fridge for up to 2 weeks.

Notes

This makes about 1.5 cups of zucchini bread syrup!

Nutrition

Serving: 2tablespoon | Calories: 73kcal | Carbohydrates: 18g | Sodium: 5mg | Sugar: 18g
Zucchini bread syrup.

xoxo Megan

Dairy-Free Pumpkin Spice Sauce

Thanks to this Dairy-Free Pumpkin Spice Sauce, dietary restrictions and allergies can no longer sideline us from pumpkin spice latte season! Typically made with dairy, this 3-ingredient pumpkin spice sauce is made with coconut condensed milk, pumpkin, and pumpkin pie spice blend. The result: a delicious dairy-free sauce perfect for PSLs, hot and cold coffee drinks, breakfast, dessert, and scooping straight from the jar.

A close-up overhead shot of a small cup of dairy-free pumpkin spice sauce on a white coaster.

In my book, pumpkin spice season is the best season. All good things are made great with pumpkin: muffins, pancakes, coffee creamer, banana bread, cookies. The list goes on and on, but one staple always stands: pumpkin spice lattes (PSLs)!

Enjoyed hot or cold (or even with marshmallow!), you never have to convince me to get my PSL on. But a common complaint? Starbucks doesn't make a dairy-free pumpkin sauce! All their pumpkin spice latte drinks are made with traditional pumpkin spice sauce (made with sweetened condensed milk), so none of their pumpkin spice drinks can be made dairy-free!

As much as I believe in PSL season, I also believe in making delicious coffee drinks available for all. So, today I am sharing my dairy-free pumpkin spice coffee sauce! It's creamy, dreamy, and (dare I say) even better than the original, thanks to nutty and sweetened condensed milk. So good that even dairy drinkers (like myself!) may even opt for it over the classic version. 😍

This DF pumpkin spice sauce is made with just 3 wholesome ingredients in 2 simple steps, making it easy and delicious to make all your favorite pumpkin spice drinks deliciously dairy-free in the comfort of your own home. We're talking easy, better for you, budget-friendly, quick, and barista-level every time! Let's jump in!

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What Is Dairy-Free Pumpkin Spice Sauce?

This dairy-free pumpkin spice sauce is a creamy, sweet pumpkin spice-seasoned sauce designed for adding to hot and cold coffee drinks, but also great for drizzling on breakfasts, desserts, and other hot and cold drinks. It's designed to be the dairy-free equivalent of the classic Starbucks pumpkin spice sauce, which is made with sweetened condensed milk. This version is made with coconut condensed milk, making it dairy-free but just as (if not more!) creamy, sweet, indulgent, cozy, and versatile.

What Does It Taste Like?

This dairy-free pumpkin sauce for coffee tastes like your favorite pumpkin pie filling was turned into a spoonable coffee stir-in. It's silky, sweet, nutty, and perfectly pumpkin-y; great for adding to all your favorite caffeinated drinks, sweet treats, fall breakfasts, and more!

Pumpkin purée adds earthy sweetness, a smooth texture, and golden color to the sauce. Sweetened condensed coconut milk makes it rich, creamy, sweet, and nutty. And, it wouldn't be pumpkin spice without the comforting and warm cinnamon, ginger, nutmeg, and cloves. It's great for drizzling, stirring, or eating straight from the spoon!

An up-close side shot of a spoon scooping the pumpkin spice sauce for coffee.

Why You'll Love This Pumpkin Spice Sauce

  • Allergy-Friendly — Whether avoiding lactose, dealing with dietary allergies, or eating plant-based, this vegan pumpkin sauce for coffee is made without dairy, animal products, gluten, or nuts!
  • Wholesome — Made with just 3 whole foods-based ingredients, the sauce contains no additives, preservatives, or stabilizers, making this sauce world's better than store-bought (or what you'll get at Starbucks)!
  • Simple and Easy — If you have a can opener and a blender, you can make this DF coffee sauce. Just open the cans, pour them into the blender with the pumpkin pie spice blend, blitz, and you're good to go! It's quick, beginner-friendly, and sports a fresh pumpkin flavor that beats any coffee shop.
  • Very Versatile — Though many of our PSL-loving brains naturally think of adding this sauce to coffee, it's just as good drizzled in or onto our favorite breakfast foods, blitzed into frozen drinks, added to desserts, and more!

Ingredients Needed

At the time of publication, Starbucks no longer publishes its pumpkin spice sauce ingredient list. However, when they did, the ingredients were pure pumpkin, sweetened condensed milk, pumpkin pie spice blend, and "natural" flavors (they're not natural). So, I followed suit, making easy adaptations to make the sauce dairy-free.

Here's what you'll need to grab:

  • Pumpkin Purée — Measure ¾ cup of pure pumpkin purée. Be careful not to grab pumpkin pie filling. It contains additional flavors and sweeteners, which we don't need.
  • Sweetened Condensed Coconut Milk — This dairy-free condensed milk is so delicious, sweet, and nutty that I recommend it even for dairy eaters! You can find it in the baking or natural foods aisles of well-stocked grocery stores, at Whole Foods, or online.
  • Pumpkin Pie Spice — For sweet, spicy warmth! Use your favorite brand of store-bought or make homemade.
All the ingredients needed to make dairy-free pumpkin spice sauce: pumpkin puree, sweetened condensed coconut milk, and pumpkin pie spice blend.

Substitutions

Whether adjusting the recipe for ingredients you have on hand or making the sauce your own, it's simple! Here are my approved ingredient substitutions:

A close-up side shot of a small glass jar of dairy-free pumpkin spice sauce.

How to Make Dairy-Free Pumpkin Sauce for Coffee

Ok, let's get to the fun (and easy!) part: making homemade dairy-free pumpkin sauce:

Step 1: Add all ingredients to a blender and blend until smooth.

Step 2: Transfer the dairy-free pumpkin sauce to an airtight container or Mason jar and refrigerate for up to 7 days.

Step 3: Enjoy! Use this pumpkin sauce in all your favorite dairy-free drinks, desserts, and bites, from pumpkin spice lattes and cold brew and more (see my serving suggestions below)!

An overhead shot of the dairy-free pumpkin pie spice sauce blending in a blender.
A side shot of pouring the pumpkin spice sauce into the small jar.

Optional Variations & Dietary Adjustments

  • Extra Spicy — Add a pinch (or two!) of your preferred ground spices to make this dairy-free pumpkin sauce your own. Ground cinnamon, nutmeg, ginger, cloves, cardamom, or allspice are all great options.
  • Processed Sugar-Free — No dairy or refined sugar? No problem! Simply make this recipe using homemade sugar-free vegan sweetened condensed milk. For an extra flavor boost, sweeten the condensed milk with pure maple syrup!
  • Vanilla or Maple — Blend in up to ¼ teaspoon of pure vanilla or maple extract for warm, nutty, or spicy undertones. Delish!

Serving Suggestions

With so many ways to enjoy this pumpkin sauce, you'll make a second batch quicker than you can say "PSL!"

Drinks

  • Delightfully Dairy-Free Pumpkin Spice Lattes — Celebrate fall, PSL style, without the tummy troubles by adding 1-2 tablespoons of dairy-free pumpkin spice sauce to two shots of espresso or a cup of strong brewed coffee. Top with steamed almond or oat milk for an easy, allergy-friendly, and vegan drink!
  • Dairy-Free Pumpkin Cold Foam — Make cold foam using full-fat coconut milk, full-fat oat milk, and one tablespoon of vegan pumpkin sauce. Spoon the cold foam over a tall glass of cold brew or iced coffee and sip up for a plant-based and dairy-free seasonal sipper!
  • Pumpkin Spice Frappuccino — Make your favorite blended coffee drink minus the dairy by blending ½ cup cold brew coffee, 1 cup ice, ½ cup dairy-free milk (such as oat, almond, or soy), and ¼ cup DF pumpkin spice coffee sauce until smooth. If desired, blend in additional sauce by the tablespoon to sweeten it to taste.
  • Dairy-Free Coffee Topper — Elevate nearly any seasonal drink by topping it with whipped coconut cream, a hearty drizzle of sauce, and a couple of shakes of cinnamon or pumpkin pie spice blend for a chef's kiss experience!
  • Smoothie — Blend a few tablespoons into a pumpkin protein shake for an extra layer of spicy pumpkin flavor.
  • Hot Chocolate — Make your favorite dairy-free hot chocolate, stirring in 1-2 tablespoons of pumpkin sauce before topping with coconut whipped cream and a light drizzle of pumpkin sauce. Drink up!

Bites

  • Oatmeal — Drizzle or swirl a tablespoon or two of the vegan pumpkin spice sauce into your morning oatmeal for a warm and spicy twist.
  • Overnight Oats — Take pumpkin spice overnight oats to new heights by swapping ¼ cup of pumpkin spice sauce for the pumpkin purée, maple syrup, and pumpkin pie spice.
  • Pancakes — Who needs maple syrup when you can drizzle your next tall stack with pumpkin spice sauce! Sprinkle with chopped pecans for a crunchy and nutty finish.
  • Cake — Make pumpkin cake, swapping one of the frosting layers with pumpkin sauce!
  • Fruit and Cookie Dip — Plate a bowl of the sauce with sliced apples, pears, or persimmons, and graham crackers or Biscoff cookies for an autumnal snacking plate.
  • Cinnamon Rolls — Make dairy-free cinnamon rolls, spreading the dough with the ½ cup pumpkin sauce instead of the vegan butter and cinnamon sugar mixture.
A close-up shot of a small jar of dairy-free pumpkin spice sauce with a spoon in it.

Recipe Success Tips

  • Achieving the perfect consistency. The sauce should be thick but spoonable and easy to drizzle. If the sauce is too thick, blend in a tablespoon or two of coconut, almond, or oat milk to thin it out.
  • Use pure pumpkin purée. Cans of pure pumpkin look surprisingly similar to pumpkin pie filling, which contains excess fillers, flavors, and stabilizers we don't need. When shopping, buy a can that says "100% pure pumpkin" (or make homemade purée).
  • Use fresh spices. Once past their expiration date, pumpkin pie spice blend (and nearly any spice) can weaken in flavor. Whether using a premade blend or making your own, always use fresh, high-quality spices for the best-tasting dairy-free pumpkin sauce for coffee.

Storage Directions

  • Refrigerating: Transfer the pumpkin spice sauce to an airtight container (such as a glass jar with a flip-top cap) and store for up to 7 days.
  • Freezing: For extended storage, spoon the sauce into an ice cube tray and freeze overnight until solid. Once frozen, transfer the cubes to a freezer-safe container and freeze for up to 3 months. Defrost the cubes at room temperature for an hour or in the microwave on low heat before using. If adding the ice cubes to a frozen drink, pop them in the blender frozen with the other ingredients.

FAQs

Is pumpkin spice syrup the same as pumpkin spice sauce?

Pumpkin spice syrup and sauce are not the same. Though both are made with pumpkin purée and pumpkin pie spice blend, syrup is made with water and sugar, whereas sauce is made with sweetened condensed milk. Syrup is therefore looser and has a higher water content, and sauce is more viscous, creamy, and thick, but still spoonable.

Is dairy-free pumpkin spice sauce also vegan?

Yes! This dairy-free pumpkin spice sauce is made with no animal ingredients, making it 100% plant-based and vegan.

Can I heat pumpkin sauce?

Yes! For warm drinks, drizzling, and more, you can warm the sauce over low heat on the stovetop for a few minutes until just hot. Be careful not to bring it to a boil. The sauce can easily scald or seize up, giving it an unpleasant taste and texture.

Nutritional Info

Each 2-tablespoon-sized serving comes in at 112 calories per serving, almost 30 of which come from the fat in the coconut sweetened condensed milk. The remainder of the calories are via carbohydrates, a few of which come from the pumpkin purée; the remaining 17 grams come from the sugar in the sweetened condensed milk.

With this nutritional profile, this pumpkin coffee sauce would be considered a modest treat for most diets; one that can be enjoyed regularly within an otherwise healthy and balanced diet. It's sweet, creamy, and indulgent, but not as heavy as many grande or venti flavored or blended classic Starbucks drinks.

The sauce is naturally low in sodium (just 20 mg per serving) and protein, as coconut milk does not contain protein as dairy milk does. To reduce the sugar and caloric load of the sauce, make the sauce with homemade sugar and dairy-free coconut condensed milk. To make the recipe processed sugar-free, make the coconut condensed milk with agave or maple syrup.

Total nutritional content per serving is:

  • Calories: 112 calories
  • Total Fat: 4 grams
  • Protein: 0 grams
  • Sodium: 20 mg
  • Carbohydrates: 19 grams
  • Sugar: 17 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

A side shot of a small jar of pumpkin spice sauce.

Other Pumpkin Coffee Recipes

Print Recipe
5 from 1 vote

Dairy-Free Pumpkin Spice Sauce

Thanks to this Dairy-Free Pumpkin Spice Sauce, dietary restrictions and allergies can no longer sideline us from pumpkin spice latte season! Typically made with dairy, this 3-ingredient pumpkin spice sauce is made with coconut condensed milk, pumpkin, and pumpkin pie spice blend. The result: a delicious dairy-free sauce perfect for PSLs, hot and cold coffee drinks, breakfast, dessert, and scooping straight from the jar.
Prep Time3 minutes
Total Time3 minutes
Course: Drinks
Cuisine: American
Keyword: Dairy-Free Pumpkin Spice Sauce
Servings: 14 servings
Calories: 112kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Add all ingredients to a high-speed blender and blend until smooth. If it's too thick, add 2-3 tablespoon of dairy-free milk to thin it out.
  • Transfer your dairy-free pumpkin sauce to a mason jar or other airtight container and store in the fridge for up to 7 days.

Notes

This makes 1.5 cups of dairy-free pumpkin spice sauce!
Recipe Success Tips
  • Achieving the perfect consistency. The sauce should be thick but spoonable and easy to drizzle. If the sauce is too thick, blend in a tablespoon or two of coconut, almond, or oat milk to thin it out.
  • Use pure pumpkin purée. Cans of pure pumpkin look surprisingly similar to pumpkin pie filling, which contains excess fillers, flavors, and stabilizers we don't need. When shopping, buy a can that says "100% pure pumpkin" (or make homemade purée).
  • Use fresh spices. Once past their expiration date, pumpkin pie spice blend (and nearly any spice) can weaken in flavor. Whether using a premade blend or making your own, always use fresh, high-quality spices for the best-tasting dairy-free pumpkin sauce for coffee.

Nutrition

Serving: 2tablespoon | Calories: 112kcal | Carbohydrates: 19g | Fat: 4g | Sodium: 20mg | Sugar: 17g
Dairy-free pumpkin spice sauce.

xoxo Megan

Sweet Pistachio Sauce (For Coffee!)

If sweet, creamy, nutty flavors are up your alley, my Starbucks Pistachio Sauce recipe is destined to become a fast favorite. This dreamy drizzle is made with just 4 ingredients and only 2 minutes of effort—perfect for adding rich pistachio goodness to coffee drinks and desserts!

action shot of creamy pistachio sauce being drizzled into a mason jar with a silver spoon; the thick, viscous consistency coils and holds its shape briefly on top.

If you loved my copycat Starbucks pistachio syrup recipe, this thicker, creamier copycat for sweet pistachio sauce is going to blow your mind. With one drizzle, you can add milky richness, toasty nuttiness, and just the right amount of sweetness to your morning cup.

But, like my DIY Starbucks pumpkin sauce, this lusciously creamy pistachio sauce is useful for more than just hot coffee drinks. Use it to make pistachio cream cold foam, use it as the base of a no-cook, no-churn pistachio ice cream, pour it over a piping hot slice of bread pudding, or gussy up a stack of flapjacks. (I have tons more ideas for you below.)

Best of all, starting with a can of sweetened condensed milk ensures a spectacularly silky, sticky consistency—all without having to turn on the stovetop. Just add 4 simple ingredients to a blender, flip the switch, and boom—you’re in pistachio-flavored business! This easy recipe is the perfect fuss-free way to set yourself up for a week’s worth of yummy mornings.

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What does it taste like?

This pistachio sauce is rich, nutty, and irresistibly creamy—like pistachio gelato, but in liquid form. It has a salty-sweet, roasted flavor from the pistachio cream that’s rich and earthy, with subtle buttery undertones. The sweetened condensed milk brings creamy sweetness and a silky texture, while regular milk thins it just enough to drizzle or stir into drinks. 

The almond extract rounds it all out with a whisper of warmth and depth, enhancing the pistachio’s natural sweetness and giving the sauce a slightly toasty, marzipan-like finish. The result is a luxurious sauce that’s sweet but balanced, with a mellow, toasty nuttiness that’s perfect for making drinks and desserts that are nutty as I am! 😆

45 degree angle downward shot into a jar of pale green sweet pistachio sauce on a white table with crushed pistachios scattered around.

Why You’ll Love This Homemade Coffee Sauce Recipe

  • Quick & Easy - Just open a can, measure a few ingredients, and toss everything in a blender—that’s the whole recipe! You’ll be done in just 2 minutes.  
  • Budget-Friendly - I love me a Starbucks pistachio cream cold brew, but shelling out almost $7 for one? Not so much. Luckily, this simple, speedy DIY means you can bring Starbucks pistachio drinks home for a fraction of the price!
  • Versatile & Customizable - Don’t feel limited to using pistachio sauce for hot or iced coffee drinks—this is no one-trick pony! You can use it anywhere that calls for sweetened condensed milk to add a rich, toasty pistachio flavor to all your favorite recipes. It’s also super easy to make vegan!

Ingredients Needed

  • Almond Extract - A splash of almond extract deepens the toasty, nutty flavor of the pistachio cream, making sure there’s no mistaking that this is a nut-flavored sauce!
  • Sweetened Condensed Milk - Made from just sugar and milk, this syrupy pantry staple adds both sweetness and creaminess.
  • Pistachio Cream - This sweetened nutty spread is essentially like Nutella—except made with pistachios and white chocolate instead of hazelnuts and cocoa powder.
  • 2% Milk - Just a touch of extra milk helps thin out the mixture, and 2% is what I normally keep on hand.
milk, pistachio cream, almond extract, and sweetened condensed milk measured out for making homemade Starbucks pistachio sauce recipe.

Substitutions

  • Sweetened Condensed Milk - Feel free to make your own by simmering granulated sugar and milk, evaporated milk, or plant-based milk until thick and syrupy.
  • Pistachio Cream - Don’t have any on hand? Make your own pistachio cream with shelled pistachios, white chocolate, milk, butter, and powdered sugar. Alternatively, swap in another nutty spread like Nutella.
  • 2% Milk - Any percentage of dairy milk or any plain or vanilla plant-based milk will do the trick!
  • Almond Extract - For an even more authentic pistachio flavor, use pistachio extract. Alternatively, other nut-flavored extracts (e.g. hazelnut) can be used instead.
jar of thick, creamy DIY sweet pistachio sauce for coffee on a white marble serving tray on a grey tile table; a bowl of pistachios in their shells and a handful of pistachios (some in shell, some out of shell, some crushed) are scattered around the jar.

How To Make Pistachio Sauce Starbucks-Style

Step 1: Add all ingredients to a blender.

Step 2: Blend until smooth. Scrape down the sides of the pitcher as needed.

Step 3: Decant into a clean mason jar, preferably outfitted with a pour-spout lid for easy use. Enjoy in your favorite drinks and desserts!

pistachio cream, sweetened condensed milk, milk, and almond extract added to a blender.
DIY Starbucks pistachio sauce in the blender after blending.
action shot of the pistachio coffee sauce being poured into a mason jar in a thick ribbon.

Optional Variations & Dietary Adjustments

  • Vegan/Dairy-Free - Swap sweetened condensed milk for an oat- or coconut-based version, and use the plant-based milk of your choice. Double check that your pistachio cream is dairy-free or vegan, if needed.
  • Nut-Free - While this is a pistachio sauce, you can experiment by making a similar base to pistachio cream using sunflower seed butter + white chocolate to create a nut-free version. Use artificial almond or pistachio extract to make sure there are no nuts whatsoever.
  • Refined Sugar-Free - Use homemade or store-bought low- or no-sugar pistachio cream, and replace sweetened condensed milk with a homemade or store-bought sugar-free alternative.
  • Spice Aisle Shakeup - Consider adding a pinch of salt to deepen the pistachio flavor. You can also add some cardamom for warmth.

Serving Suggestions

  • In Coffee & Espresso Drinks - Stir it into any of your favorite Starbucks copycat drinks for a pop of pistachio yum. It pairs especially well with oat milk and espresso for a homemade vegan Starbucks-style pistachio latte.
  • Over Ice Cream - Warm it and drizzle over vanilla, pistachio, or chocolate ice cream for an instant gourmet sundae.
  • In Yogurt or Oatmeal - Swirl it into plain or vanilla yogurt, or spoon it over hot oats with crushed pistachios and a sprinkle of cinnamon.
  • As a Pancake or Waffle Topping - Use it like syrup for pancakes, waffles, or French toast. Add a little whipped cream and crushed pistachios for an Instagrammable, brunch-worthy treat.
  • In Desserts - Fold it into whipped cream, spread it between cake layers, or use it as a filling for crepes or sandwich cookies. Anything sweetened condensed milk can do, pistachio sauce can do nuttier!
  • As a Dip or Spread - Serve it as a dip for fresh fruit (especially strawberries or bananas), or spread it over toast, croissants, or warm brioche.
silver spoon pulling out a spoonful of thick, creamy pistachio sauce from the mason jar.

Recipe Success Tips

  • Use high-quality pistachio cream. Since this sauce relies heavily on pistachio cream for its flavor, make sure to choose one made with a high percentage of real pistachios (not just flavoring or coloring). Look for spreads that list pistachios as the first or second ingredient.
  • Warm gently to blend. If your sauce seems too thick or the ingredients aren’t combining smoothly, warm it gently in a saucepan over low heat or in the microwave in short bursts. This helps melt the white chocolate base and emulsify the sauce without scorching.
  • Adjust thickness to your liking. If you'd prefer a thinner sauce for drizzling or stirring into drinks, add a splash more milk. For a thicker spread-style consistency (perfect for toast or layering in desserts), reduce the milk slightly.
  • Taste before bottling. Pistachio creams can vary in sweetness depending on the brand. Always taste the sauce before storing—it’s easy to adjust with a little more almond extract, a bit of sugar, an extra spoonful of pistachio cream, or a pinch of salt if needed.
  • Store properly - Transfer it to an airtight jar or bottle, preferably with a pour spout. It will thicken as it chills, so don’t worry if it seems a little runny at first. It should keep well in the fridge for up to 2 weeks.

FAQs

What is the pistachio sauce at Starbucks?

The pistachio sauce at Starbucks is a coffee flavoring syrup used to make seasonal drinks like the Pistachio Latte and Pistachio Cream Cold Brew. It has a rich, buttery flavor with notes of roasted pistachio and a hint of sweetness. Much like our homemade version, Starbucks’ pistachio sauce is made with sweetened condensed milk, pistachio butter and cocoa butter (we get both in pistachio cream). Unfortunately, as a mass-produced syrup, it also has a smattering of preservatives and stabilizers that our homemade version does not.

Does pistachio spread taste like Nutella?

Not in terms of taste, but definitely in terms of spreadability and sweetness! The primary difference is that Nutella is made with hazelnuts and chocolate, but Italian pistachio cream (pistachio spread) is made with pistachios and white chocolate.

Is pistachio sauce healthy?

Healthy is probably an overstatement—it’s high in sugar and calorically dense, so it’s definitely a treat. That said, our homemade pistachio sauce is a better-for-you version than what you’d get at Starbucks—ours is free from artificial flavors, preservatives, and emulsifiers.

DIY Starbucks Pistachio Sauce Nutrition

Each serving of this pistachio sauce contains 111 calories, with 4 grams of fat, 3 grams of protein, and 16 grams of carbohydrates—all 16 of which come from sugars in the sweetened condensed milk and pistachio cream.

From a nutritional standpoint, this sauce is more than just sweet—it actually offers a small boost of protein and healthy fats thanks to the real pistachios. Pistachios are rich in monounsaturated fats and contain antioxidants, vitamin B6, and magnesium. 

That said, the sauce is still fairly high in sugar, so think of it as an indulgent topping—perfect for adding a flavorful boost to coffee or desserts, but best enjoyed in moderation. What’s great is that this homemade version is made with simple, recognizable ingredients—no artificial flavors, dyes, or preservatives—so at least you know exactly what you’re adding to your cup. Enjoy!

Total nutritional content per serving is:

  • Calories: 111 calories
  • Total Fat: 4 grams
  • Protein: 3 grams
  • Sodium: 43 mg
  • Carbohydrates: 16 grams
  • Sugar: 16 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

hand setting a mason jar filled with sweet pistachio cream sauce on a marble serving tray with crushed pistachios.

Other Coffee Syrup and Sauce Recipes

Print Recipe
5 from 2 votes

Sweet Pistachio Sauce (For Coffee!)

This speedy copycat Starbucks Pistachio Sauce is perfect for adding sweet, creamy, nutty charm to all your favorite coffee drinks & desserts.
Prep Time2 minutes
Total Time2 minutes
Course: Drinks
Cuisine: American
Keyword: Pistachio Sauce
Servings: 18 servings
Calories: 111kcal
Author: Megan Byrd

Equipment

Ingredients

  • 14 oz sweetened condensed milk
  • ½ cup pistachio cream
  • ¼ cup 2% milk
  • ¼ teaspoon almond extract

Instructions

  • Add all ingredients to a high-speed blender and blend until smooth. If too thick, add 1 tablespoon more milk at a time until the pistachio sauce reaches a thick but pourable consistency.
  • Transfer to a mason jar or other airtight container and store in the fridge for up to 2 weeks.

Notes

This makes about 2.25 cups of pistachio sauce!

Nutrition

Serving: 2tablespoon | Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Sodium: 43mg | Sugar: 16g
Sweet pistachio sauce.

xoxo Megan

Caramel Ribbon Crunch Frappuccino (Starbucks Copycat)

Next time you’re in the mood for a decadent, frosty, salty-sweet coffee treat, give my homemade Caramel Ribbon Crunch Frappuccino recipe a try! This Starbucks copycat is dessert in a glass—fluffy whipped cream, sticky caramel sauce, and crunchy toffee bits are covered with a frozen layer of caramel coffee frappé. It’s like a drinkable upside-down caramel sundae!

homemade starbucks caramel ribbon crunch frappuccino served in a clear pint glass and topped with extra whipped cream, caramel sauce, and toffee bits on a white marble serving tray on a grey tile table.

I’ve always loved Starbucks Frappuccinos—I mean, who wouldn’t want to dive face-first into a coffee milkshake?!? And while I haven’t met a single one I don’t thoroughly enjoy, there’s something particularly craveworthy about this caramel ribbon crunch frapp. It’s all about those layers!

Unlike the majority of Starbucks’ frozen drink lineup, the caramel ribbon crunch is in a league of it’s own. Filling the bottom of the glass with decadent vanilla-flavored whipped cream, rich caramel sauce, and delightfully crisp toffee bits before adding the caramel-flavored frappuccino was a stroke of sheer brilliance. 

With each sip you get the full spectrum of creamy, crunchy, frosty yumminess without having to pull your straw up to get all the goodies that are typically reserved for garnishes. Think of it like the frappuccino version of an upside-down cake—simple, smart, and ready to satisfy any sweet tooth.

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What does it taste like?

It starts with a luscious base of whipped cream, which melts slightly into a thick swirl of buttery caramel sauce and crunchy toffee bits at the bottom of the glass—setting the tone for a decadent experience from the very first sip. 

The blended caramel frappuccino poured on top is smooth, creamy, and ice-cold, with rich notes of caramelized sugar and a subtle coffee undertone. As you sip, the layers mix together into a dreamy combination of sweet cream, velvety caramel, and bits of candy-like crunch, making every taste feel like dessert and coffee all in one. YUM!

45 degree angle closeup shot of the caramel, toffee, and whipped cream garnish atop a homemade caramel ribbon crunch frappuccino.

Why You’ll Love This Homemade Frappuccino Recipe

  • Customizable - While Starbucks made it so you can customize the milk used to make their Frappuccinos, but there are certain ingredients where you get no say—like caramel and whipped cream. So, while it’s impossible to get a dairy-free or vegan caramel ribbon crunch frapp at Starbucks, you can easily make one at home!
  • Budget-Friendly - These days, you can expect to spend just shy of $7 for a single grande Frappuccino from Starbucks—and that’s without tax or tip. 😱 Luckily, this homemade version can be made for a fraction of the price, but has all the yummy, decadent flavor you crave.
  • Quick & Easy - It takes just 5 minutes to make one, which is faster than any Starbucks line I’ve ever been in!

Ingredients Needed

  • Cold Brew Coffee - Make sure it’s nice and strong so the rich coffee flavor shines. 
  • Whole Milk - Starting with full-fat dairy ensures an extra creamy mouthfeel.
  • Caramel Sauce - Get (or make) the kind that you’d drizzle over an ice cream sundae—it should be thick and sticky, but still pourable. 
  • Xanthan Gum - This natural emulsifier helps to keep the frozen frappuccino layer creamy and uniform rather than separating as it melts.
  • Whipped Cream - Feel free to use either homemade or store-bought.
  • Toffee Bits - This is where the “crunch” in caramel ribbon crunch comes from!
  • Ice - If possible, start with filtered water for the cleanest taste.
whipped cream, milk, cold brew, caramel sauce, toffee bits, and xanthan gum measured out for making a DIY caramel ribbon crunch frappuccino recipe.

Substitutions

  • Cold Brew Coffee - Feel free to use strongly brewed and well-chilled conventional coffee or French press espresso if needed. 
  • Whole Milk - You’re welcome to swap in any percentage of dairy milk or any variety of plain or vanilla plant-based milk that you prefer.
  • Caramel Sauce - Try using butterscotch sauce for a fun twist on the caramel ribbon.
  • Xanthan Gum - Guar gum is the closest substitute—use an equal amount. Ground flaxseed meal or ground chia seeds are also relatively good 1:1 alternatives.
  • Whipped Cream - Frozen whipped topping (e.g. Cool Whip) or whipped coconut cream can also be used.
  • Toffee Bits - Crushed butterscotch bits, finely chopped pecan pralines, or maple sugar chunks are good and crunchy with flavors that would meld well with the caramel sauce. You can also omit the toffee if you don’t mind missing out on the crunch.
  • Ice - For an extra bump of caffeine and bold coffee flavor, try using coffee ice cubes.
homemade caramel ribbon crunch starbucks frappuccino on a white marble serving tray with a small bowl of extra toffee bits.

How To Make Caramel Ribbon Crunch Frappuccinos At Home

Step 1: Add the ice, cold brew, milk, half of the caramel sauce, and xanthan gum to a high speed blender.

Step 2: Blend until smooth and set aside. (It’s ready when you see a “cyclone” in your blender.)

Step 3: Press the whipped cream into the bottom of your serving glass, smoothing it out with the back of a spoon.

Step 4: Top the whipped cream with the remaining caramel sauce. Feel free to drizzle a little extra on the inside of the cup for a pretty presentation.

Step 5: Add a layer of toffee bits.

Step 6: Assemble. Pour the caramel frappé over the toffee layer. Add extra whipped cream, caramel sauce, and toffee bits for garnish, if you like. Enjoy immediately.

caramel frappe ingredients added to a blender pitcher.
caramel frappe mixture after blending until smooth.
action shot of a hand using a spoon to smooth out a layer of whipped cream in the bottom of a pint glass.
action shot of caramel sauce being poured on top of the whipped cream.
toffee bits added in a thick layer atop the caramel sauce.
action shot of the caramel frappe being poured on top of the caramel ribbon crunch layer.

Optional Variations & Dietary Adjustments

  • Vegan / Dairy-Free - Use dairy-free whipped cream (like coconut or oat-based), a plant-based milk (such as almond, oat, or soy, preferably “barista-style”), and a vegan caramel sauce. Make sure your toffee bits are dairy-free—or skip them or use crushed nuts for crunch.
  • Sugar-Free - Swap in a sugar-free caramel syrup and sugar-free whipped cream. You can also use a low-carb or unsweetened milk alternative (like unsweetened almond or macadamia milk) and skip the toffee bits or use a keto-friendly brittle.
  • Decaf - Use decaf coffee in the frappuccino base for all the flavor without the buzz.
  • Caffeine-Free - Make it completely caffeine-free by using your favorite coffee alternative (e.g. chicory). You can also make a caramel ribbon crunch crème frappuccino by skipping the coffee altogether and replacing it with extra milk.
  • Chocolate Caramel Mashup - Replace half of the caramel (or just add extra) chocolate syrup for a mocha-caramel version.
  • Protein Boost - Add a scoop of your favorite vanilla or caramel protein powder before blending to turn this into a more filling treat.

Serving Suggestions

This copycat Caramel Ribbon Crunch Frappuccino is best enjoyed ice-cold, right after blending. Serve it in a tall glass or reusable cold cup with a generous swirl of whipped cream on top, an extra drizzle of caramel sauce, and a final sprinkle of crunchy toffee bits for that signature Starbucks look. You can also:

  • Serve with a straw and a spoon. This drink is thick and layered, so it’s just as satisfying to sip as it is to scoop up the sweet, melty bottom.
  • Pair it with a sweet protein& fiber-packed treat. Enjoy it alongside a chocolate chip protein muffin, banana chocolate chip protein muffin, or a simple oatmeal protein cookie for the ultimate afternoon pick-me-up.
  • Make it an adults-only dessert. Pour it into a chilled sundae glass, drizzle on a shot of salted caramel whiskey, caramel vodka, or caramel Bailey’s and serve as a frozen dessert after dinner. Freeze leftovers in popsicle molds for a boozy caramel crunch frappuccino pop!
  • Customize for a crowd. Hosting a brunch or coffee bar? Set up a DIY station with whipped cream, caramel drizzle, crushed toffee, and optional add-ins like chocolate chips or flavored syrups so guests can build their own version.
homemade starbucks caramel ribbon crunch frappuccino on a white serving tray with toffee bits scattered around; caramel sauce is dripping off the top whipped cream garnish onto the table below.

Recipe Success Tips

  • Chill your ingredients and your serving glass. Cold milk, cold brew coffee, and even pre-chilled caramel sauce will help your frappuccino stay frosty and thick instead of melting too quickly.
  • Blend in stages if needed. If your blender struggles with frozen drinks, start by pulsing the ice first, then add the liquid, then gradually increase to full speed to get a creamy, uniform consistency.
  • Layer with intention. Don’t skip the whipped cream and caramel at the bottom of the glass—it’s what gives this drink its “ribbon” effect and that sweet, melty finish at the end.
  • Adjust sweetness to taste. Depending on the caramel sauce and coffee you use, you may want to add a little more or less caramel syrup. Taste before serving and adjust as needed.
  • Serve immediately. Like any good frappuccino, this one is best enjoyed right after blending, while it’s still thick and icy with a creamy top.

FAQs

What is in the caramel ribbon crunch frappuccino?

The Starbucks Caramel Ribbon Crunch Frappuccino is made with a long list of ingredients, including coffee frappuccino syrup (with potassium sorbate), whipped cream (with mono- and di-glycerides), two types of caramel sauces (with “natural” flavors and sulfites), and a caramel sugar topping.

In contrast, my homemade version keeps things simpler but just as delicious—made with ice, cold brew, caramel sauce, milk, a pinch of xanthan gum for texture, and topped with real whipped cream and crunchy toffee bits. 

Is Starbucks removing caramel ribbon crunch frappuccino?

It seems that Starbucks removed the caramel ribbon crunch crème frappuccino back in February of 2025, but the coffee-based version is still part of the permanent menu. 

What makes the caramel ribbon crunch frappuccino so popular?

It’s hard to know for sure, but plenty of caramel sauce, whipped cream, and toffee bits probably doesn’t hurt.

Why is Starbucks getting rid of their Frappuccino?

Whoa, there, take a breath—because that’s not quite the case. While certain Frappuccino flavors (e.g. the caramel ribbon crunch crème frappuccino and espresso frappuccino) were pulled from the list in March of 2025, Frappuccinos in general are still very much part of the Starbucks menu—including this decadent caramel ribbon crunch flavor!

Homemade Caramel Ribbon Crunch Frappuccino Nutrition

At 447 calories per serving, this homemade Caramel Ribbon Crunch Frappuccino definitely falls into the treat category—but it's a fun one! The 16 grams of fat come mainly from the whipped cream and whole milk (if using), which also contribute to the drink’s creamy mouthfeel. 

With just 4 grams of protein, it’s not a significant source—but we’ll take all we can get! 371 mg of sodium is modest but something to be aware of if you’re watching your intake. Where this drink really tips the scales is in carbohydrates—72 grams total, including 59 grams of sugar. Most of that sugar comes from the caramel sauce, milk, and whipped cream. 

So, while it’s not an everyday beverage, it’s okay to enjoy treats like this occasionally, especially when you’re mindful of your overall daily intake. That said, one upside of making it at home is control. You can easily reduce the sugar by using less caramel sauce, opt for a lighter milk, or use a sugar-free version if preferred. Enjoy every sip!

Total nutritional content per serving is:

  • Calories: 447 calories
  • Total Fat: 16 grams
  • Protein: 4 grams
  • Sodium: 371 mg
  • Carbohydrates: 72 grams
  • Sugar: 59 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

homemade caramel crunch frappuccino with a ribbon of whipped cream, caramel, and toffee bits on both the bottom and top.

Other Frappuccino Recipes

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Caramel Ribbon Crunch Frappuccino (Starbucks Copycat)

Salty, sweet, & perfectly caffeinated, my DIY Starbucks Caramel Ribbon Crunch Frappuccino is equal parts coffee & dessert.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Caramel Ribbon Crunch Frappuccino
Servings: 1 drink
Calories: 447kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • In a high-speed blender, blend the ice, cold brew, milk, 2 tablespoon caramel sauce, and xanthan gum until smooth and creamy. Set aside.
  • Press the whipped cream into the bottom of a tall glass with a spoon. Pour in the remaining 2 tablespoon caramel sauce and add a layer of 1 tablespoon toffee bits.
  • Pour in the caramel frappe, then top with more whipped cream, caramel sauce, and/or toffee bits if desired. Drink up!

Nutrition

Serving: 1drink | Calories: 447kcal | Carbohydrates: 72g | Protein: 4g | Fat: 16g | Sodium: 312mg | Sugar: 59g

xoxo Megan

Homemade Birthday Cake Creamer

Your special day might only come once a year, but with my Birthday Cake Creamer recipe, every morning can be a celebration. With just 4 ingredients and 5 minutes of work, you can make a deliciously creamy coffee addition that tastes just like a slice of frosted funfetti—for you’re a jolly good fellow, which nobody can deny!

small mason jar filled with homemade birthday cake creamer on a white table with a bowl of rainbow sprinkles and a slice of multi-layered funfetti cake blurred out in the background and sprinkles scattered on the table.

Anytime I get the opportunity to make my coffee taste like a classic dessert, I am eager to try. This birthday cake creamer is just the newest addition to a sweet-tooth’s ideal lineup, right next to my s’mores creamer, cinnamon roll creamer and gingerbread creamer.

With just a splash of this dreamily decadent drizzle, your morning cuppa will taste like the coveted corner piece of everyone’s favorite celebratory cake—all that’s missing are the sprinkles! And, unlike store-bought bottles like Coffee-Mate, this homemade birthday cake coffee creamer is made with just 4 real ingredients—including actual cream.

While you might be thinking (in Miranda Priestly’s voice, obvi) “Cream? In coffee creamer? Groundbreaking.” Except, it is! International Delight’s birthday cake creamer lists water, sugar, palm oil, and a bunch of tongue twisters like “sodium stearoyl lactylate,” but not a lick of cream or dairy. I don’t know about you, but I like my creamer like I like my friends—sweet and real.

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What does it taste like?

This birthday cake coffee creamer tastes like a celebration in a cup! It’s rich and creamy from the heavy cream and half & half, with just the right amount of sweetness to mimic the nostalgic flavor of funfetti cake. 

The cake batter extract is what adds that signature taste—like licking the spoon after mixing up some sweet vanilla magic, complete with a hint of sugary buttercream frosting. Stirred into coffee, it transforms a regular morning into a mini party. Each sip tastes like a little slice of birthday cake, no candles, silly hats, or bad singing required. 🥳

closeup shot of DIY birthday cake coffee creamer in a mason jar on a white table with rainbow sprinkles.

Why You’ll Love This Coffee Creamer Recipe

  • All-Natural - Unlike store-bought creamers that come with ingredient lists that read like they came from an AP Chemistry textbook, my easy-peasy DIY version is made with just 4 easy-to-pronounce ingredients. 
  • One & Done - Spend 5 minutes mixing up this birthday cake creamer and enjoy sweet, creamy coffee bliss all week long!
  • Nostalgic - Adulting is hard, but little rays of nostalgic light always seem to make life a little easier. With a flavor that tastes like you snuck a fingerful of frosting when mom wasn’t looking, this homemade coffee creamer makes me feel like a kid again.

Ingredients Needed

  • Birthday Cake or Cake Batter Extract - For adding all the flavor of sweet funfetti cake in one fell swoop!
  • Half & Half - Starting with a base that’s equal parts cream and whole milk means your creamer is destined to be super silky.
  • Heavy Cream - Boosting the richness of half & half with even more heavy cream ensures you don’t need a lot to taste the natural milky sweetness or to experience the opulent mouthfeel of real dairy.
  • Granulated Sugar - White sugar has a neutral flavor profile so the birthday cake and cream can take center stage.
heavy cream, half & half, sugar, and cake batter extract measured out for making birthday cake flavored coffee creamer.

Substitutions

  • Half & Half - Feel free to mix your own using equal parts whole milk (or any milk) and heavy cream (or whipping cream). You’re also welcome to use a vegan alternative if you prefer.
  • Heavy Cream - Slightly lighter whipping cream will do the trick! You can also use coconut cream for a dairy-free version.
  • Granulated Sugar - Caster/superfine sugar or cane sugar are perfect 1:1 swaps. You can also use brown sugar if you prefer a bit more of a caramelly undertone.
  • Birthday Cake or Cake Batter Extract - Feel free to use 1 teaspoon of vanilla extract, ½ teaspoon of almond extract, and ½ teaspoon of butter extract for a pantry-hacked homemade version. 
birthday cake flavored coffee creamer in a mason jar on a table with a bowl of sprinkles and a 7 layer slice of funfetti cake.

How To Make Birthday Cake Creamer

Step 1: Add cream, half & half, and sugar to a saucepan. Bring to a simmer over medium heat.

Step 2: Whisk to dissolve the sugar and remove from heat. Stir in the cake batter extract.

Step 3: Decant into a mason jar, preferably with a flip-top lid, or the airtight container of your choice. Store in the fridge for up to 2 weeks!

action shot of a hand pouring sugar into a saucepan with the cream and half and half.
action shot of a hand whisking the cream and sugar mixture to dissolve the sugar.
action shot of homemade birthday cake creamer being poured into a mason jar.

Optional Variations & Dietary Adjustments

  • Dairy-Free/Vegan - Use your preferred plant-based half & half and cream substitutes (or use full-fat oat milk and full-fat canned coconut milk, well-shaken), organic sugar or cane sugar, and make sure that your birthday cake flavoring extract is vegan-friendly.
  • Sugar-Free - Swap in your favorite cup-for-cup sugar-free sweetener (e.g. monkfruit) for a low-carb, diabetic-friendly creamer.
  • Chocolate Cake - Not a funfetti fan? Add a tablespoon or two of unsweetened cocoa powder to the pan with the sugar, whisk to incorporate, then add the cream and half & half and proceed as instructed for a chocolatey twist.

Serving Suggestions

While I most often use homemade coffee creamer in my conventional coffee, don’t feel limited. You can also use it in:

  • Birthday Cake Cold Brew - Creamer is one of my favorite ways to sweeten cold brew—you make it sweet and creamy all in one go! Don’t forget to top it off with a squirt of whipped cream and some rainbow sprinkles to complete the birthday cake vibe.
  • Make Cold Foam - Use a milk frother to blitz this birthday cake creamer into a fluffy topping for all your favorite iced coffee drinks. 
  • Flavored Milk or Steamer - Mix a few tablespoons with cold milk for a cake batter–flavored treat kids and adults alike will love. Alternatively, heat and froth the mixture for a cozy caffeine-free steamer.
  • Birthday Breakfast - Drizzle a few tablespoons over plain oatmeal to turn it into a decadent-tasting treat. Some whipped cream and sprinkles would also be welcome here.
  • Cake-y Cocktails - Shake into espresso martinis or use as the cream portion of white Russians for a playful birthday twist on classic cocktails.
action shot of homemade birthday cake creamer being poured into a clear mug of coffee next to a white bowl of rainbow sprinkles.

Recipe Success Tips

  • Don’t skip the simmer. Gently heating the mixture helps the sugar dissolve completely and allows the flavors to meld. Just don’t let it boil, or the dairy may curdle.
  • Use high-quality extract. Not all cake batter extracts are created equal. Look for one with natural flavors if possible—some artificial versions can taste overly sweet or chemical-like.
  • Adjust sweetness to taste. This recipe is designed to be moderately sweet, but if you prefer more or less sugar, it’s easy to tweak. Start with less and taste before adding more.
  • Make it froth-friendly. If you plan to froth it, avoid low-fat milk substitutes and go for full-fat dairy or creamy plant milks like barista-style oat or coconut milk.
  • Store smartly. Homemade birthday cake creamer will last in the fridge for up to 2 weeks if kept in an airtight container. Consider investing in a pour-friendly jar (or mason jar attachment) to ensure easy, mess-free usage.
  • Don’t freeze it. The high dairy content won’t do well under extreme cold—it has a tendency to separate and become grainy after defrosting. Instead, mix with cold brew first (in whatever dilution you prefer), then freeze into ice pops for a frosty treat.

FAQs

Is Chobani birthday cake creamer limited edition?

Yep—as of time of publication (July 2025), Chobani’s confetti birthday cake creamer is only a limited edition, so if you see it, stock up while you can. Or, don’t worry about it—now you know the secret to making your own at home!

What’s the difference between vanilla and birthday cake?

Vanilla and birthday cake flavors may seem similar, but they’re actually quite different. Vanilla is a classic—warm, aromatic, and slightly floral. Birthday cake flavor, on the other hand, builds on that vanilla base but adds extra elements to mimic the taste of cake batter or boxed cake mix. It’s sweeter, richer, and often includes buttery and sugary notes, sometimes with a hint of almond or frosting-like flavor.

What does birthday cake coffee taste like?

Like a slice of funfetti served with a creamy coffee!

Homemade Birthday Cake Coffee Creamer Nutrition

Each generous ¼ cup (4 tablespoon) serving provides about 167 calories, with 8 grams of fat and 22 grams of sugar. While it's definitely a treat, it fits into a balanced diet when used mindfully—especially if you're only adding a tablespoon or two to your coffee at a time.

Most of the calories come from cream and sugar, which contribute to its rich texture and cake-like sweetness. Nutritionally, it’s low in sodium and protein, and it doesn’t contain any artificial preservatives or dyes if you’re using high-quality extract and pantry ingredients.

For those watching their sugar intake, you could easily adapt the recipe using a sugar-free sweetener to cut back on carbohydrates without losing flavor. All in all, if you're looking to enjoy the nostalgic taste of birthday cake without eating an actual slice, this creamer is a playful way to satisfy that craving! Enjoy every sweet, celebratory sip.

Total nutritional content per serving is:

  • Calories: 167 calories
  • Total Fat: 8 grams
  • Protein: 1 gram
  • Sodium: 25 mg
  • Carbohydrates: 22 grams
  • Sugar: 22 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

homemade birthday cake creamer in a mason jar on a table with sprinkles and birthday cake.

Other Coffee Creamer Recipes

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5 from 1 vote

Homemade Birthday Cake Creamer

Make every day your special day with this sweet & simple Homemade Birthday Cake Creamer. Just 4 ingredients & 5 minutes for coffee bliss!
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Birthday Cake Creamer
Servings: 10 servings
Calories: 167kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Add the half & half, sugar, and heavy cream to a medium saucepan and heat over low, stirring until the sugar is completely dissolved.
  • Remove from the heat and stir in the cake batter extract. Stir until well combined.
  • Allow to cool at room temperature for 15 minutes, then transfer to a mason jar or other airtight container and store in the fridge for up to 2 weeks!

Notes

Dairy-Free: Substitute 1.5 cups full-fat coconut milk and ½ cup oat milk and eliminate the half-and-half and heavy cream.
This makes about 2.5 cups of creamer!

Nutrition

Serving: 0.25cup | Calories: 167kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Sodium: 25mg | Sugar: 22g
Birthday cake coffee creamer.

xoxo Megan

Pumpkin Spice Sauce (For Coffee!)

Sweet, spicy, fall-inspired flavor is easy to recreate with my Starbucks Pumpkin Spice Sauce recipe. With just 3 ingredients and less than 5 minutes of work, you’ll have a week’s worth of PSL-flavored goodness ready for dressing up plain coffee or making iconic autumnal lattes.

closeup action shot of homemade Starbucks-style pumpkin spice sauce being drizzled off a silver spoon into a mason jar filled with it; the consistency is thick and the drizzle is coiling on itself.

I am an unabashedly basic babe when it comes to fall—gimme all the cozy sweaters, Ugg boots, and pumpkin spice-flavored drinks and treats as soon as September hits! This spectacularly simple copycat Starbucks pumpkin spice sauce makes ⅓ of that list come true with zero fuss.

With a thicker, stickier viscosity than my pumpkin spice creamer and a creamier flavor than my pumpkin spice syrup, this 3-ingredient pantry-based wonder has the best of all worlds. Whether you use it to sweeten cold brew coffee, make a speedy pumpkin spice shaken espresso, or drizzle it over breakfast favorites like french toast casserole is totally up to you.

Best of all, it’s a snap to make—no cooking necessary. Just open a couple of cans, toss the contents in a blender with some pumpkin spice seasoning, flip the switch, and voila! A yummy pumpkin spice sauce Starbucks would be proud of is yours. Ready to embrace your inner basic girl (or guy!) and embrace a timeless seasonal favorite? Meet me in the kitchen!

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What does it taste like?

This pumpkin spice sauce tastes like fall in a spoonful. The sweetened condensed milk gives it a rich, velvety base—thick and creamy with an aromatic vanilla sweetness. The pumpkin purée adds earthy, naturally sweet notes that balance beautifully with the bold warmth of the pumpkin spice. 

You’ll get cozy hints of cinnamon, nutmeg, ginger, and cloves in every bite, making it taste like the filling of a pumpkin pie—but silkier and more pourable. Whether drizzled over coffee, swirled into oatmeal, or spooned over pancakes, it delivers a comforting, nostalgic flavor with just the right amount of sweet, spice and everything nice.

Why You’ll Love This Pumpkin Spice Sauce Recipe

  • Pantry-Based Simplicity - Unlike my homemade creamer recipes, this creamy dream is made without any perishables. You just need two cans and a bottle of spice mix! 
  • Budget-Friendly - Considering you can get a can of sweetened condensed milk for around a buck and a can of pumpkin (which we only use half of) for the same, each batch costs around $1.50—but it’ll keep you in pumpkin spice bliss all week long!
  • Wildly Versatile - As a coffee addict, I most often put this sweet pumpkin sauce to work in a cup of java—but she’s no one-trick pony. Use it as the base of a no-churn pumpkin ice cream, turn it into a jar of pumpkin spice-flavored dulce de leche, make a batch of easy pumpkin pie fudge, or drizzle it on your favorite sweet breakfasts and desserts. Read on for more ideas!

Ingredients Needed

As promised, you only need 3 basic ingredients to make this homemade pumpkin spice Starbucks sauce:

  • Pumpkin Pie Spice - You should be able to find this year round, but if not, my homemade version is a snap to make with a handful of ground spices.
  • Sweetened Condensed Milk - The heart of our recipe, this canned milk product provides a deliciously creamy, perfectly sweet base.
  • Pure Pumpkin Purée - Make sure you’re using the real stuff, not canned pumpkin pie filling. They’re packaged annoyingly similarly, so make sure to read your labels.
can of sweetened condensed milk, a bowl of pumpkin puree and a ramekin of pumpkin pie spice measured out on a white table for making pumpkin spice sauce recipe.

Substitutions

  • Sweetened Condensed Milk - Don’t have any on hand? It’s easy to make with just some patience, white sugar and either whole milk, evaporated milk, or plant-based milk.
  • Pure Pumpkin Purée - Puréed butternut squash or sweet potato also works!
  • Pumpkin Pie Spice - Have fun experimenting with different warming spice blends—chai masala, haiwaj, or apple pie spice would all be great!
45 degree angle downward closeup shot of the top of a jar of homemade Starbucks pumpkin spice sauce on a white coaster on a warm wooden board.

How To Make Pumpkin Spice Sauce

You won’t believe how simple it is to make this easy Starbucks pumpkin spice latte sauce! Let’s get to it:

Step 1: Add everything to a blender.

Step 2: Blend the mixture until smooth. Scrape down the sides if needed.

Step 3: Decant the sauce into your preferred storage container and refrigerate until you’re ready to use it. I told you it was easy!

pumpkin puree, pumpkin pie spice, and sweetened condensed milk added to the base of a blender.
action shot of pumpkin spice sauce blending and creating a vortex.
action shot of blended pumpkin spice coffee sauce being poured into a clear pint-sized mason jar.

Optional Variations & Dietary Adjustments

  • Dairy-Free Pumpkin Spice Sauce - Swap the sweetened condensed milk for a dairy-free version made with coconut milk or oat milk to keep the creamy sweetness without the lactose.
  • Diabetic-Friendly - Use a sugar-free sweetened condensed milk alternative to cut out the added sugar, reduce the calories and carbs, and prevent blood sugar spikes.
  • Flavor Extracts - Stir in ½ teaspoon of pure vanilla extract to enhance the cozy, dessert-like flavor. Alternatively, try adding ¼ teaspoon of maple extract for another familiar layer of fall flavored yum.
  • Spicy, Your Way - Adjust the pumpkin spice blend to your taste—add more cinnamon for warmth, extra nutmeg for nuttiness, or a touch of cardamom for a chai-like twist.

Serving Suggestions

  • Speedy Pumpkin Spice Lattes - Stir 1–2 tablespoons into hot espresso or strong brewed coffee, then top with steamed milk or cold foam for an easy DIY PSL.
  • Breakfast Booster - Warm it up slightly and pour it over a stack of fluffy pumpkin pancakes for a fall-inspired breakfast treat.
  • Oatmeal Treat - Add a drizzle to your morning oats (or my high protein pumpkin overnight oats) for instant pumpkin pie flavor.
  • Layered Yogurt Parfaits - Use it like a sweet sauce between layers of Greek yogurt, quinoa crunch granola, and sliced bananas or the fruit of your choice.
  • Blender Basics - Add a spoonful to vanilla or pumpkin pie protein smoothies for an extra hit of spice and creaminess.
  • Dip It - Serve it with sliced apples, graham crackers, or pretzels for an easy party dip.
  • Frosting Booster - Stir a few tablespoons into buttercream, cream cheese frosting, or whipped cream to add pumpkin-flavored flair to pumpkin pie cookies, cakes and cupcakes.
  • Glazed Glory - Thin it out with a touch of milk and use to add a speedy glaze to pumpkin banana bread or pumpkin protein muffins.
jar of pale orange DIY Starbucks pumpkin spice latte sauce on a white coaster on a wooden cheeseboard on a white table with blurred out mini pumpkins in the front and back on the right side of the frame and a sunset coming through the window behind.

Recipe Success Tips

  • Use pure pumpkin purée, not pumpkin pie filling, Pumpkin pie filling is already sweetened, spiced, and has other fillers which can throw off the flavor and texture of your sauce. Look for “100% pumpkin” on the label.
  • Adjust the spice to taste. Pumpkin spice blends can vary by brand (and also dim with age). Start with a smaller amount, then taste and add more if you like a stronger spice kick.
  • Warm slightly for easy mixing. If your sauce thickens too much in the fridge, gently warm it in the microwave or on the stovetop and stir until smooth.
  • Store in a sealed jar. Keeping it in an airtight container helps preserve the flavor and keeps the texture smooth. I love flip-top pour cap mason jar attachments for easy, mess-free pouring.
  • Don’t boil the mixture. If you heat the sauce, do so gently. Boiling can cause it to thicken too much or even curdle, especially if you’re using a dairy-free substitute.

FAQs

What’s in pumpkin spice sauce?

It depends on the brand or recipe. Starbucks pumpkin spice sauce is made with the same 3 basics as mine (sweetened condensed milk, pumpkin purée, and pumpkin pie spice), plus a smattering of stabilizers and artificial ingredients like “natural” flavors (they’re not natural) and potassium sorbate.

What is the closest syrup to pumpkin spice sauce?

Pumpkin spice syrup has the same flavor profile as pumpkin spice sauce, but is made without any dairy.

What is pumpkin spice spice made of?

Pumpkin spice is a warm, aromatic blend of ground spices typically made from cinnamon, nutmeg, ginger, cloves, and sometimes allspice. While ratios can vary by brand or recipe, cinnamon is usually the dominant flavor.

What can I use if I don’t have pumpkin spice?

Make your own pumpkin spice from other ground spices, or swap in another warming spice blend like chai masala.

DIY Starbucks Pumpkin Spice Sauce Nutrition

Each 2-tablespoon serving of homemade pumpkin sauce contains about 97 calories, with 3 grams of fat, 2 grams of protein, and 17 grams of carbohydrates—16 of which come from naturally derived sugars in the sweetened condensed milk. Sodium is modest at just 37 mg per serving, making it a reasonable option for most people watching their salt intake.

It’s worth noting that this recipe contains no artificial ingredients—no emulsifiers, preservatives, or synthetic flavors—just real, recognizable foods you’d use in your own kitchen. The small amount of sodium (37 mg) is minimal, and the fat content is low, making it a lighter alternative to many store-bought pumpkin syrups.

So, while it’s certainly a sweet treat, it’s a more mindful way to enjoy fall flavors compared to store-bought syrups loaded with additives. Use it as a flavor booster in moderation, and enjoy the cozy, cost-effective comfort of a seasonal favorite right at home!

Total nutritional content per serving is:

  • Calories: 97 calories
  • Total Fat: 3 grams
  • Protein: 2 grams
  • Sodium: 37 mg
  • Carbohydrates: 17 grams
  • Sugar: 16 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

action shot of pumpkin spice sauce being drizzled into the mason jar; you can see it has a thick viscosity from the way it holds its shape a bit as it falls in with the rest.

Other Pumpkin Coffee Recipes

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5 from 3 votes

Pumpkin Spice Sauce (For Coffee!)

This easy, 3-ingredient, pantry-based Pumpkin Spice Sauce is a dead ringer for Starbucks', but without the artificial ingredients & preservatives.
Prep Time3 minutes
Total Time3 minutes
Course: Drinks
Cuisine: American
Keyword: Pumpkin Spice Sauce
Servings: 14 servings
Calories: 97kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Add all ingredients to a high-speed blender and blend until smooth.
  • Transfer to a mason jar or other airtight container and store in the fridge for up to 1 week.

Notes

This makes 1.75 cups of pumpkin spice sauce. 

Nutrition

Serving: 2tablespoon | Calories: 97kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Sodium: 37mg | Sugar: 16g
Pumpkin spice sauce.

xoxo Megan

Raspberry Cold Foam (Starbucks Copycat)

Make raspberry cream cold brew at home before Starbucks drops it with this Raspberry Cold Foam Recipe! It's perfectly creamy, foamy, and cool, bursting with fresh berry flavor and ready in steps so easy you could master them in your sleep. Dollop this cold foam on a tall glass of cold brew or any of your favorite iced caffeinated bevvies for a delish drink you'll want to sip all summer!

A close-up shot of a cup of raspberry cold foam cold brew with a raspberry on top.

Starbucks is rumored to release a raspberry cold foam recipe later this month, so you know I had to get to the bottom of things. Although the company has confirmed that they are bringing the raspberry syrup back to the menu for a limited time, they have not made an official statement about the arrival of a raspberry cream cold brew. Many baristas (thank you, TikTok!), however, have leaked that it is likely to drop alongside the syrup.

As always, you can count on me for DIY recipes for all Starbucks' drinks (even the new and seasonal releases), and this raspberry cream cold brew is no exception! Creamy, frothy, berry-licious cold foam tops classic, smooth cold brew for a sensational summer treat that I just couldn't keep to myself.

Like other cold foam recipes, this light and creamy, spoonable coffee topper is as easy to make as it is delicious! You only need three common ingredients and less than 2 minutes to elevate your coffee to bona fide barista-level. A recipe so quick and tasty that you can (and should) enjoy it on the daily!

Let's get sipping, shall we?

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What is Raspberry Cold Foam?

Raspberry cold foam is a frothy, creamy, and berry-flavored drink topper made from frothing raspberry syrup, heavy cream, and milk. Though it usually tops cold brew to make raspberry cream cold brews, it can add panache and a delicious finish to nearly any cold drink, from iced coffee and espresso drinks to iced matcha lattes and chai.

What Does it Taste Like?

If raspberry ice cream were a coffee topper, this raspberry cream cold brew would be it! It's creamy, cool, and sweet—light, frothy, and perfectly spoonable, but rich and full of raspberry flavor. Spoon it over a glass of cold brew and watch the pink cream slowly streak through the java. Take a sip and savor each balanced, fruity, velvety sip and rich, creamy mouthfeel. It's a one-of-a-kind coffee experience!

Dipping a raspberry into a glass of raspberry cold foam cold brew.

Why You'll Love Raspberry Cold Foam

After just one sip, you'll understand why Starbies is being coy about the raspberry cream cold foam's release. This cold foam is one of my favorite cool drink toppers and is well worth the anticipation:

  • Quick and Easy —Three ingredients in three steps? Sign. Me. Up! This creamy cold foam is doable on even the sleepiest early mornings.
  • Fruity and Creamy — Although classics like vanilla cold foam hold a top spot in the coffee canon, berry syrups add variety, intrigue, and flavor to your coffee routine.
  • Very Versatile — Keep it traditional by pouring the cold foam over cold brew, scoop it onto iced chai, or add it to any myriad of other cool drinks, from matcha to espresso martinis!

Ingredients

An overhead shot of the ingredients needed to make raspberry cold foam.

A short and accessible ingredient list makes this raspberry cold foam one you can easily enjoy on the reg:

Raspberry Syrup: For dreamy, sweet, and juicy raspberry flavor. I recommend homemade syrup whenever possible — it offers superior flavor and is surprisingly easy to make with fresh or frozen berries.

Heavy Cream: Also known as heavy whipping cream, this whips up to a light and airy texture when blended with a milk frother. It also adds a rich creaminess to the foam. For the easiest frothing, use extra cold cream straight from the fridge.

Whole Milk: This keeps the foam light and frothy while cutting the richness just a bit, keeping the foam perfectly scoopable and smooth but not too heavy.

Substitutions

  • Syrup: Don't have raspberries or a few minutes to make the syrup? You can use pre-made syrup in a pinch.
  • Cream: If needed, substitute 3 tablespoons of half-and-half for the heavy cream and milk. It may not froth as well, but it will still get light and silky.
  • Milk: Substitute soy, full-fat oat, or coconut milk to keep the cold foam creamy but spoonable.
A close-up shot of a spoon dripping the raspberry cold foam into the cup of coffee.

How To Make Raspberry Cold Foam

Your next fav cold foam is mind-blowingly easy, made in just three simple steps!

Step 1: Combine the raspberry syrup, heavy cream, and whole milk in a glass or container.

Step 2: Froth with a milk frother for 10-15 seconds or until frothy.

Step 3: Enjoy! Pour the raspberry cold foam over cold brew, iced chai, or an iced coffee or latte.

Pouring raspberry syrup in with heavy cream and whole milk.
A milk frother blending the raspberry cold foam in a small glass.

Optional Variations & Dietary Adjustments

  • Dairy-Free and Vegan — Make a dairy-free and vegan cold foam by swapping coconut or dairy-free whipping cream for the heavy cream and coconut or soy milk for the whole milk. Like its dairy counterpart, extra-cold dairy-free whipping cream froths the best.
  • Processed Sugar-Free — Limit the added sugar by making the raspberry syrup with monkfruit or stevia instead of white sugar.
  • Berry-Licious — Swap strawberry syrup to make another seasonal Starbucks copycat drink. Or, use cherry or blueberry syrup!
  • Tea and Coffee Combos — Don't have cold brew? You can scoop this foam onto nearly any cold coffee or tea drink, such as iced coffee, iced mochas or lattes, iced matcha lattes, iced Americanos, iced chai, or even nitro coffee. The options are endless!

Serving Suggestions

Prep is super simple, leaving us more time to sit back, sip, and enjoy this delightful anytime drink:

  • Morning Wake-Up — Banish bleary eyes and wake your taste buds with a tall glass of cold brew with this sweet and creamy topper.
  • On-the-Go Energy — Busy morning? I got you! Fill your favorite tumbler with cold brew and a dollop of raspberry cold foam for a drink that will power you through.
  • Afternoon Refresh — Bust through mid-afternoon slumps in delicious fashion by adding this to your iced caffeinated drink of choice.
  • Berry Brunchy — Make a large batch of cold foam by combining all the ingredients in a blender and blitzing for 5-15 seconds or until light and frothy. Divide the foam between individual glasses of cold brew for a drink that will be the talk of the summer brunch season.
  • Coffee Cocktail Hour — Looking for a new boozy caffeine kick? Swap 1 ounce of Chambord (or other raspberry liqueur) for the raspberry syrup for higher ABV raspberry cold foam, perfect for topping coffee drinks or espresso martinis!
A close-up angled shot of a glass of raspberry cold foam coffee.

Recipe Success Tips

  • Keep the ingredients cold. For the best frothing and cooling, milky texture, pull the extra-cold heavy cream and whole milk from the fridge immediately before using. Warm ingredients don't blend or froth as well.
  • Frothing alternatives. Don't have a frother? No problem! Give the cold foam a quick blitz with an immersion blender, whisk it rapidly with a handheld whisk, or add it to a glass jar with a lid and shake vigorously instead.
  • Sweeten to taste. For a sweeter, more berry-forward flavor, use an extra teaspoon or two of raspberry syrup. For milder sweetness, start with 1 tablespoon of syrup and add more to taste.
  • Make a double batch. It's simple to double this recipe, making it easy to also make a drink for a loved one or friend. Just multiply the ingredients by the desired amount and follow the directions as written.
  • Make to serve. Once frothed, the cold foam doesn't keep its consistency upon storage. Froth the foam to serve and make only the amount you plan to enjoy.

FAQs

Can I add cold foam to hot drinks?

Yes, you can add cold foam to nearly any drink. The heat from hot coffee drinks (such as French press, drip coffee, or espresso) will cause the foam to melt slightly, but the drinks will still be delicious.

How do I make thicker cold foam?

The secret to thick, cold foam is to use both heavy cream and milk and incorporate air when frothing. Heavy cream will whip up when frothed, being more stable than just milk. Use a milk frother, whisk, or any of my frothing alternatives above to properly work air into the foam. Froth it until thick, creamy, and spoonable, and enjoy immediately!

Nutritional Info

At 175 calories per serving, many would consider this raspberry cold foam to be a light treat. The majority of the calories come from the heavy cream and raspberry syrup; the two tablespoons of cream contain about 10.5 grams of fat, or close to 100 calories. The raspberry syrup (when made with white sugar) delivers the remaining 70 calories via carbohydrates. Since we're only using 1 tablespoon of whole milk, there is just one gram of protein per serving. The sodium is also very low, coming in at just 33 mg per serving.

Although most balanced diets can accommodate an occasional mildly indulgent treat like this fruity cold foam, it's easy to adapt the recipe to your preferences and dietary needs. To reduce the carbohydrates and the calories by almost half, sweeten the raspberry syrup with monkfruit or stevia. To keep the foam rich without the heaviness of heavy dairy cream, swap coconut or non-dairy whipping cream.

Total nutritional content per serving is:

  • Calories: 175 calories
  • Total Fat: 11 grams
  • Protein: 1 gram
  • Sodium: 33 mg
  • Carbohydrates: 19 grams
  • Sugar: 18 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

A close-up overhead shot of a glass of raspberry cream cold brew with raspberry cold foam and a fresh raspberry.

Other Cold Foam Recipes

Print Recipe
5 from 1 vote

Raspberry Cold Foam (Starbucks Copycat)

Make raspberry cream cold brew at home before Starbucks drops it with this Raspberry Cold Foam Recipe! It's perfectly creamy, foamy, and cool, bursting with fresh berry flavor and ready in steps so easy you could master them in your sleep. Dollop this cold foam on a tall glass of cold brew or any of your favorite iced caffeinated bevvies for a delish drink you'll want to sip all summer!
Prep Time2 minutes
Total Time2 minutes
Course: Drinks
Cuisine: American
Keyword: Raspberry Cold Foam
Servings: 1 serving
Calories: 175kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Add the heavy cream, raspberry syrup, and whole milk to a small glass or container and froth with a milk frother for 10-15 seconds or until foamy.
  • Top your cold brew, chai, or iced latte with your raspberry cold foam and drink up!

Notes

Recipe Success Tips
  • Keep the ingredients cold. For the best frothing and cooling, milky texture, pull the extra-cold heavy cream and whole milk from the fridge immediately before using. Warm ingredients don't blend or froth as well.
  • Frothing alternatives. Don't have a frother? No problem! Give the cold foam a quick blitz with an immersion blender, whisk it rapidly with a handheld whisk, or add it to a glass jar with a lid and shake vigorously instead.
  • Sweeten to taste. For a sweeter, more berry-forward flavor, use an extra teaspoon or two of raspberry syrup. For milder sweetness, start with 1 tablespoon of syrup and add more to taste.
  • Make a double batch. It's simple to double this recipe, making it easy to also make a drink for a loved one or friend. Just multiply the ingredients by the desired amount and follow the directions as written.
  • Make to serve. Once frothed, the cold foam doesn't keep its consistency upon storage. Froth the foam to serve and make only the amount you plan to enjoy.

Nutrition

Calories: 175kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Sodium: 33mg | Sugar: 18g
Raspberry cold foam.

xoxo Megan

Homemade S'mores Creamer

Add a splash of campfire-inspired sweetness to your morning with this delightfully simple S’mores Creamer recipe. Imagine chocolatey, marshmallow-y, graham cracker-y goodness wrapped in a creamy-dreamy package, perfect for drizzling in coffee.

mason jar of homemade s'mores creamer on a white plate on a dark metal serving tray with s'mores cookie bars topped with toasted marshmallow fluff in front of a dark, starry backdrop.

Homemade coffee creamers are one of my favorite busy mama hacks, and this s’mores-inspired number is a summertime star. Made with just 6 basic ingredients in about 10 minutes, each batch is enough to keep your coffee sweet and creamy all week long. With the kids home from school, my mornings need all the help they can get. 😅

If you love s’mores as dessert, you’re going to flip out for it as a coffee flavoring. It’s essentially a mix of my toasted marshmallow syrup, mocha sauce, honey simple syrup, and sweet cream coffee creamer—like a shortcut for making my iced teddy graham latte.  

But, don’t think it’s a one-hit wonder—s’mores coffee creamer is also excellent for drizzling on oatmeal, flavoring french toast, making quick glazes, and more! Read on for plenty of ideas for putting it to good use. And while you’re at it, check out my roundup of 13 easy homemade coffee creamers so you can sweeten your cold brew with exciting new flavors every week.

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What does it taste like?

This homemade s’mores coffee creamer tastes like a cozy summer night by the campfire—no flame required. The indulgent duo of heavy cream and half-and-half gives it a luxuriously silky texture, while melted mini marshmallows bring that unmistakable gooey sweetness you’d expect from a perfectly roasted s’more. 

Rich chocolate syrup weaves through the creamer like molten candy, creating deep cocoa notes that pair beautifully with the warm, golden hints of honey. A touch of sugar ties it all together, delivering a nostalgic flavor that’s equal parts creamy hot cocoa, buttery graham cracker, and toasted marshmallow magic. 

mug of coffee sweetened with homemade Chobani s'mores creamer on a white tea plate on a hammered metal round serving tray on a dark wood table with a homemade s'more cookie bar leaning against the glass and a sprig of evergreen tree in the front right corner.

Why You’ll Love This Homemade Creamer Recipe

  • All-Natural Yum - Unlike store-bought creamers made with artificial flavors, palm oil, and preservatives, this dreamy DIY is made with just 6 real, easy-to-pronounce ingredients.
  • Quick & Easy - All you need are 6 ingredients, one saucepan, and about 10 minutes to make a batch of this copycat Chobani s’mores creamer.
  • One & Done - If you’re the meal-prepping sort, add this creamer and homemade cold brew to your list—you can sort an entire week’s worth of coffee breaks ahead of time!

Ingredients Needed

  • Half & Half & Heavy Cream - Half & half is already a rich blend of equal parts milk and cream. Adding extra cream to the mix ensures a lusciously thick consistency and velvety mouthfeel.
  • Mini Marshmallows - Melting real marshmallows into the creamer adds the signature s’mores flavor in a particularly convincing way.
  • Granulated Sugar - A touch of white sugar helps round out the base with just enough sweetness.
  • Chocolate Syrup - Feel free to use store-bought for convenience, or swap in my homemade mocha syrup for an extra chocolatey flavor.
  • Honey - A classic component of graham crackers, sweet, lightly floral honey adds a lovely complexity to the creamer. If possible, use a dark local honey for the boldest honey flavor.
ingredients needed for making homemade s'mores coffee creamer recipe measured out into bowls on a white table.

Substitutions

  • Half & Half - Feel free to make your own by mixing equal parts whole milk and cream, or swap in your favorite vegan alternative.
  • Heavy Cream - Slightly lighter whipping cream works just as well.
  • Mini Marshmallows - Larger marshmallows work fine, they just take longer to melt. Consider cutting them first to speed the process.
  • Granulated Sugar - Pure cane sugar is a less-processed alternative with a similarly neutral flavor. You can also use brown sugar if you prefer a more caramel-like sweetness.
  • Chocolate Syrup - Try using dry hot cocoa mix as a pantry-friendly alternative.
  • Honey - Maple syrup, agave nectar, or brown sugar can all be used instead, though the graham cracker flavor might not feel as prominent if you do. Feel free to add a dribble of graham cracker extract if you like!
45 degree angle downward closeup shot view of the top of a mason jar filled with s'mores coffee creamer.

How To Make S’mores Coffee Creamer

Step 1: Heat. Add half & half and marshmallows to a saucepan and heat over low.

Step 2: Melt. Heat until the marshmallows melt and whisk to combine. Remove from heat.

Step 3: Add the remaining ingredients to the pan.

Step 4: Whisk to combine, ensuring the sugar dissolves fully.

Step 5: Cool the s’mores creamer, decant to a syrup bottle, and store in the fridge for up to 2 weeks.

marshmallows and half and half added to a small saucepan.
milky mixture in a saucepan after the marshmallows melted and were stirred in.
honey, chocolate syrup, sugar, and heavy cream added to the saucepan with the marshmallow mixture.
action shot of a hand whisking the homemade s'mores coffee creamer together in the saucepan after adding the final ingredients.
action shot of DIY Chobani s'mores creamer being poured into a clear mason jar for storage.

Optional Variations & Dietary Adjustments

  • Dairy-Free: Use 1 cup oat milk and 1 cup full-fat canned coconut milk in place of the half-and-half and heavy cream, or use the vegan half & half and whipping cream alternatives of your choice.
  • Vegan: Follow the instructions for making dairy-free s’mores creamer, then swap in organic cane sugar for white sugar and maple syrup or brown sugar for the honey. 
  • Sugar-Free: Use your favorite cup-for-cup sugar alternative (e.g. monkfruit or stevia blends) and keto-friendly honey. Alternatively, omit the honey but add a splash of graham cracker extract.

Serving Suggestions

While this s’mores creamer is an obvious win for livening up your coffee, there are so many more ways to enjoy its dessert-like flavor:

  • Cold Foam - Froth it up like sweet cream cold foam and dollop it over cold brew or iced coffee for a velvety, marshmallowy cloud of indulgence.
  • Cereal Milk, but Make It S’mores - Pour it over plain cereal like Cheerios or corn flakes for an instant upgrade that tastes like Saturday morning cartoons.
  • Oatmeal Sweetener - Stir a splash into hot oats or overnight oats to turn a simple bowl into a chocolate-marshmallow treat. Go the extra mile and add a few mini chocolate chips and crumbled graham crackers or graham cereal to really sell it!
  • Hot Cocoa Enhancer - Add a swirl to hot chocolate for an extra creamy texture that mimics melted marshmallows.
  • Milkshake Mixer - Use it in place of milk when making chocolate or vanilla milkshakes for an easy flavor boost.
  • S’more French Toast or Pancakes, Please - Swap it in for regular milk in your French toast custard or pancake batter for a fun, s’mores-inspired twist.
action shot of a hand pouring s'mores coffee creamer from a small white creamer pitcher into a cup of black coffee; the creamer is bubbling up from the bottom creating an ombre effect.

Recipe Success Tips

  • Low and Slow is the Way to Go. Marshmallows can scorch easily, so keep the heat low and stir frequently to avoid any burnt sugar notes (although, a little bit of scorching does enhance the campfire s’mores theme). Patience pays off with a smooth, evenly melted base.
  • Whisk It Well. Once you add the chocolate syrup, sugar, and honey, give it a thorough whisk to make sure everything dissolves fully. You want a uniformly creamy texture with no graininess.
  • Strain if Needed. If your marshmallows don’t melt completely or you see any lumps, pour the finished creamer through a fine mesh strainer for a silky-smooth finish.
  • Smart Storage. Opt for a syrup bottle or mason jar with a pour-spout lid to make it easy (and tidy) to use your creamer.
  • Shake Before You Pour. Since we aren’t using any chemical emulsifiers, some ingredients can settle. Give the s’mores creamer a good shake each time before using to reincorporate the flavors.

FAQs

Can you make whipped cream from coffee creamer?

It honestly depends on the coffee creamer—many store-bought versions aren’t made with any cream, so they’re typically not stable enough for turning into whipped cream. This s’mores creamer recipe can be whipped into loose peaks, more like cold foam for cold brew coffee than actual whipped cream. If you prefer to whip it like cream and get it to stiff peaks, replace the half and half with more heavy cream. Also, make sure it’s very cold! Hot cream won’t hold the air.

Is Chobani bringing back it’s s’mores flavor?

Yep! As of publication in 2025, Chobani has brought back their limited edition s’mores flavor for summer. That said, you never know when supplies will run out or if/when it’ll come back. Plus, the store-bought stuff costs over $5 for just 2 cups! Now that you know how to make your own, though, you can have Chobani-style s’mores creamer whenever you get the craving.

What are the ingredients in Dunkin’ s’mores creamer?

While Dunkin’s creamer earns points for actually using milk and cream (unlike some competitors), they still add nutritionally questionable ingredients like palm oil (why not just use more cream or use whole milk instead of skim?), dipotassium citrate, dipotassium phosphate, artificial flavors, and carrageenan. My homemade version skips all the weird stuff, sticking only to real, pronounceable ingredients you can find in a regular kitchen.

What are the unhealthiest coffee creamers?

In my view, the unhealthiest coffee creamers are ultra-processed varieties made with artificial ingredients. These include hydrogenated oils (trans fats), high-fructose corn syrup, artificial sweeteners, and a long list of emulsifiers, stabilizers, colors, and flavors. While convenient, these ingredients can contribute to inflammation, disrupt gut health, and offer little to no nutritional value. Personally, I prefer to avoid artificial additives and stick to real-food-based creamers made with recognizable ingredients like dairy, plant milks, natural sweeteners, and spices—which is why I usually make my own! 

Copycat Chobani S’mores Coffee Creamer Nutrition

Each generous ¼ cup (4 tablespoon) serving of this homemade s’mores creamer contains approximately 170 calories, with 9 grams of fat, 2 grams of protein, 35 mg of sodium, 21 grams of carbohydrates, and 18 grams of sugar.

While it’s definitely an indulgent treat, the beauty of making your own creamer at home is knowing exactly what’s in it. This recipe uses real ingredients like heavy cream, half & half, mini marshmallows, and a touch of honey—no hydrogenated oils, artificial thickeners, or chemical preservatives in sight.

Think of it as a dessert-like enhancement to your coffee, best enjoyed in moderation—but far more wholesome than its ultra-processed counterparts. Plus, a little goes a long way—you may not need all 4 tablespoons in a single cup of coffee, meaning you can stretch the sweetness out over several coffee breaks throughout the day.

Total nutritional content per serving is:

  • Calories: 170 calories
  • Total Fat: 9 grams
  • Protein: 2 grams
  • Sodium: 35 mg
  • Carbohydrates: 21 grams
  • Sugar: 18 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

homemade Chobani copycat s'mores creamer in a mason jar on a white appetizer plate on a dark metal serving tray on a rustic wooden table with homemade s'mores bars and mini marshmallows scattered around.

Other Creamer Recipes

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4.50 from 2 votes

Homemade S'mores Creamer

This rich Homemade S'mores Creamer is loaded with all the flavors of the classic campfire treat. Just 6 basic ingredients & 5 minutes prep!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: S'mores Creamer
Servings: 9 servings
Calories: 170kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 ½ cups half & half
  • ¾ cup mini marshmallows (toasted if desired)
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 2 tablespoon chocolate syrup
  • 1 teaspoon honey

Instructions

  • If you'd like to toast your marshmallows, preheat oven to 400° and line a baking sheet with parchment paper. Spread the marshmallows evenly on the prepared baking sheet and bake in the preheated oven for 5-6 minutes, or until browned and crispy (do not burn). Set aside.
  • Add the half & half and marshmallows to a medium saucepan and heat over low heat, stirring frequently. Continue to heat until the marshmallows are melted and the mixture is smooth.
  • Add remaining ingredients and continue to stir until everything is combined, dissolved, and smooth. Remove from heat. Note: the mixture will be foamy, but the foam will dissolve as it cools.
  • Allow the creamer to cool at room temperature for 15 minutes, then transfer to a mason jar and store in the fridge for up to 2 weeks.

Notes

This recipe makes about 2.25 cups of s'mores creamer!

Nutrition

Serving: 0.25cup | Calories: 170kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Sodium: 35mg | Sugar: 18g
S'mores coffee creamer.

xoxo Megan

Raspberry Cream Cold Brew (Starbucks Copycat)

My easy Starbucks Copycat Raspberry Cream Cold Brew recipe combines bold coffee, rich chocolate notes, bright berries, and fluffy cold foam for a decadent treat—it tastes like a liquid raspberry truffle! Best of all, you only need 5 ingredients and about 5 minutes to make one.

homemade raspberry cream cold brew in a pint glass; you can see the raspberry cream cold foam melting down into the dark coffee, creating streaks.

If you’re a fan of gussied up creamy cold foam cold brew coffee, this raspberry cream cold brew is for you. First, we sweeten cold brew with vanilla syrup then top it with a bright pink raspberry cream cold foam. The result? An ombre iced coffee reminiscent of a frosty raspberry latte. Delightful!

And, while this berry-flavored beauty may look pretty as a picture, it’s actually super easy to make. Simply stir some mocha syrup into your coffee base, froth a mix of cream, milk, and raspberry syrup, then pour the foam on top. You’ll be done in less time than it’d take to order and pay for one at Starbucks—and all for a fraction of the price.

Love the berry-iced coffee combo? Try my blueberry iced latte or iced strawberry latte next, or whip up a batch of blueberry creamer to keep the fruity flavors flowing all week long! 

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What does it taste like?

Imagine the bold, smooth richness of cold brew coffee laced with a vanilla goodness—deep and slightly bitter, with hints of chocolate. Then comes the star: a cloud of raspberry cold foam that’s fruity, silky, and lightly sweet, with just the right balance of brightness to cut through the coffee. 

It’s sweet meets bitter, creamy meets juicy—like a raspberry truffle in a cup. Every sip of this layered drink gives you the opportunity to create a sip with the perfect indulgent contrast: bold coffee on the bottom, pillowy berry cream on top, in whatever order you choose!

homemade Starbucks raspberry cream cold brew topped with pale pink raspberry cold foam.

Why You’ll Love This Starbucks Copycat Recipe

  • Early Access - This berry flavored cold brew is a limited edition release that doesn’t drop till the end of July—Starbucks Rewards customers can get it on the 24th, while the rest of the public has to wait till the 29th. But, now that you have the skinny on how to make it at home, you get to be the true coffee VIPs. 😉
  • Budget-Friendly - Rather than shelling out an eyewatering $6-7 for a single grande drink, you can make raspberry cream cold brews all week long for about the same price!
  • Quick & Easy - Seriously, friends. You only need 5 ingredients and 5 minutes to make one—and you don’t have to tip or wait in line! 

Ingredients

  • Raspberry Cream Cold Foam - This fluffy pink cloud is made with a blend of heavy cream, whole milk, and raspberry syrup—the perfect crown for our frosty coffee.
  • Mocha Sauce - While you’re welcome to purchase it, my homemade 4-ingredient version is cheaper and takes just 5 minutes to whip up.
  • Cold Brew - Again, you can easily buy a half-gallon at the store, but it’ll cost you much more than making your own. And don’t worry—you don’t need any special equipment. Here are 4 ways to make cold brew at home!
ingredients needed to make raspberry cream cold foam recipe measured out into white bowls.

Substitutions

  • Raspberry Cream Cold Foam - Feel free to swap in any one of these cold foam flavors to make your perfect drink. If you want to get extra creative, you can also trade in whichever coffee syrup you prefer. 
  • Vanilla Syrup - Chocolate syrup or mocha sauce is amazing in this recipe. You can also go for a raspberry white mocha vibe by using white chocolate syrup instead.
  • Cold Brew - While it won’t have the same low-acidity, high-octane punch of cold brew, you’re welcome to chill strongly brewed conventional coffee or French press espresso if you prefer.
pint glass of homemade cold brew with raspberry cream cold foam on a white table with fresh raspberries and a green houseplant.

How To Make Starbucks Raspberry Cream Cold Brew

Step 1: Mix. Add the milk, cream and raspberry syrup to a glass.

Step 2: Froth with a milk frother until light and foamy.

Step 3: Whisk the mocha sauce and cold brew together until the sauce dissolves.

Step 4: Pour the cold brew mixture into a glass of ice.

Step 5: Top with the raspberry cream cold foam and drink up!

action shot of cream being added to a rocks glass.
action shot of raspberry syrup being poured into the glass with the cream.
action shot of a stick-style milk frother being used to make raspberry cream cold foam.
action shot of cold brew being poured into a pint glass of ice.
action shot of raspberry cream cold foam being poured atop the iced cold brew.

Optional Variations & Dietary Adjustments

My favorite part about being my own barista is I can make every drink however I want—even ways that Starbucks can’t. Here are just a few ideas to get you started:

  • Sugar-Free - Make or buy sugar-free mocha sauce and raspberry syrup to make a diabetic-friendly version of this Starbucks stunner.
  • Dairy-Free - Replace the heavy cream with full-fat coconut milk or vegan whipping cream and the milk with full-fat oat milk for an equally delicious and completely plant-based alternative.
  • Decaf/Caffeine-Free - Use decaf coffee beans to make your cold brew lower-octane (though there will still be some caffeine this way). To make it completely caffeine free, swap in your favorite coffee alternative (e.g. roasted chicory or Dandy Blend).

Serving Suggestions

  • Extra Iced Coffee-y - This drink is made for iced coffee lovers. But, if you really, really love iced coffee, consider swapping in coffee ice cubes so it only gets darker and richer as you go.
  • Give It “The Look” - For an eye-catching presentation, pour the cold brew into your glass first, then slowly spoon or pour the raspberry cream on top. The two-tone effect is as stunning as it is delicious.
  • Garnish It - Add a few freeze-dried raspberries, chocolate shavings, or even a fresh mint sprig on top of the foam for a fancy, Instagrammable finish.
  • Breakfast of Champions - Serve it alongside secretly healthy treats like chocolate chip waffles, chocolate oatmeal protein cookies, or chocolate peanut butter overnight oats to prevent a sugar crash. It pairs especially well with anything featuring chocolate or fruit.
  • Get Up To Get Down - Want to kick it up a notch? Add a splash of raspberry liqueur or coffee liqueur and serve it in a chilled coupe glass for a dessert cocktail vibe.
assembled raspberry cream cold brew iced coffee on a white round marble cheeseplate with fresh raspberries on a white tile table with green houseplant sprigs popping into frame.

Recipe Success Tips

  • Use Strong Cold Brew. For the best flavor balance, use a bold, concentrated cold brew. The mocha and raspberry cream can mellow out weak coffee, so a strong base ensures the coffee flavor still shines through.
  • Chill Everything. Cold brew tastes best cold (obviously!), but don’t forget to chill your syrup, milk, and even the serving glass if you have time. This helps the foam hold better and keeps the drink ultra-refreshing.
  • Don’t Overwhip the Foam. Whip the raspberry cream just until it’s thickened and frothy, not stiff. You’re going for a pourable, cloud-like consistency—not whipped cream.
  • Taste as You Go. Not all raspberry syrups are equally sweet or tart. Taste your foam before topping the drink, and feel free to adjust with a little more syrup or milk to suit your flavor preferences.

FAQs

What is a dirty cold brew?

Much like a dirty chai latte, this involves amping up the caffeine with a shot of espresso. Old-school baristas may also refer to “dirty” drinks as a “red eye,” meaning one shot, or a “black eye,” meaning two shots.

Is Starbucks sweet cream cold foam just whipped cream?

Nope! While whipped cream is thick, fluffy, and spoonable, sweet cream cold foam is light and airy, like the froth atop a latte. It’s made with a blend of milk, cream, and syrup and designed to float on top of cold drinks, adding a creamy-sweet finish without the heaviness of traditional whipped cream.

How to make a raspberry cold foam?

Simple! Just mix milk, cream, and raspberry syrup with a milk frother until it becomes light and fluffy. For more details, check out my raspberry cold foam blog post!

Is cold brew stronger than iced coffee?

Yes, cold brew is generally stronger than iced coffee—both in caffeine content and flavor concentration. Cold brew is made by steeping coarsely ground coffee in cold water for 12–24 hours, which extracts more caffeine and results in a smoother, less acidic, and more concentrated brew. Many cafes even dilute cold brew with water or milk before serving because it’s so strong! Iced coffee, on the other hand, is typically brewed hot (like regular drip coffee) and then chilled or poured over ice. It’s more acidic, lighter-bodied, and usually contains less caffeine than undiluted cold brew.

DIY Raspberry Cream Cold Brew Nutrition

At 222 calories per serving, this raspberry cream cold brew is a treat. The 11 grams of fat come primarily from the heavy cream and milk in the raspberry cold foam, which contribute to that ultra-creamy, mouthfeel. You’ll also get about 1 gram of protein—not much, but every bit counts!

The 30 grams of carbohydrates—26 grams of which are added sugars—mostly come from the raspberry and vanilla syrups. I recommend pairing it with a high-protein and/or high-fiber snack to minimize any sugar highs.

And don’t forget: the beauty of making Starbucks copycats at home is you can adjust the recipes to suit your goals! If you’re looking to lighten it up, consider using sugar-free syrups or reducing the amount of foam you add. But no matter how you make it, it’s perfectly fine to enjoy as an occasional treat. Bottom’s up!

Total nutritional content per serving is:

  • Calories: 222 calories
  • Total Fat: 11 grams
  • Protein: 1 gram
  • Sodium: 23 mg
  • Carbohydrates: 30 grams
  • Sugar: 26 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

ombre raspberry cream cold brew with cold foam on a white table with red raspberries and green eucalyptus sprigs.

Other Cold Brew Recipes

Print Recipe
5 from 3 votes

Raspberry Cream Cold Brew (Starbucks Copycat)

This easy Starbucks copycat Raspberry Cream Cold Brew recipe combines bright berries, rich cream, dark chocolate notes & bold iced coffee.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Raspberry Cream Cold Brew
Servings: 1 drink
Calories: 222kcal
Author: Megan Byrd

Equipment

Ingredients

Raspberry Cold Foam:

Raspberry Cream Cold Brew:

Instructions

  • Make the raspberry cold foam. Add the raspberry cold foam ingredients to a small container or glass and froth with a milk frother for 10-15 seconds or until foamy. Set aside.
  • Add ice to a tall glass, then pour in the cold brew and vanilla syrup. Stir.
  • Pour the cold foam over the sweetened cold brew, then drink up!

Notes

Note: use 1 tablespoon chocolate syrup instead of the vanilla syrup for a raspberry chocolate cold brew!

Nutrition

Serving: 1drink | Calories: 222kcal | Carbohydrates: 30g | Protein: 1g | Fat: 11g | Sodium: 23mg | Sugar: 26g
Raspberry cream cold brew.

xoxo Megan

Homemade Cinnamon Roll Creamer

Add a splash of pastry-inspired sweetness to your morning cup with my easy Cinnamon Roll Creamer recipe! Each drop of this dreamy drizzle is packed to the brim with buttery, cinnamon-y, bakery flavored goodness, making every coffee break a memorable one. Best of all, you only need 10 minutes to make it.

homemade cinnamon roll creamer in a mason jar on a white marble cheese board with baked mini cinnamon rolls scattered around.

Even though I love whipping up fancy Starbucks copycat drinks, there’s not always time in the schedule. But, rather than settle for a boring cup of plain java, homemade coffee creamers are my go-to. They’re easy to make, free from all the artificial junk found in store-bought versions, and can be made in dozens of fun flavors—like this cinnamon roll creamer!

Much like my sweet cream coffee creamer and french vanilla creamer recipes, this warmly spiced flavor is a year-round favorite. It’s perfect for when you’re craving homemade cinnamon rolls but don’t have the time, patience, or desire to turn on the oven! And, unlike Coffee Mate cinnamon roll creamer, my easy DIY is made with only 6 easy-to-pronounce ingredients.

Each batch makes plenty to keep me in flavored coffee bliss all week long, which makes it the perfect solution for extra busy weeks. I just whip up the recipe on Sunday and I’m set! So, next time your routine needs a little shake-up, give this yummy cinnamon coffee creamer a try—I’m pretty sure you’ll be hooked after your first sip.

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What does it taste like?

If you could distill the scent of Cinnabon wafting through the food court, and all the cozy, nostalgic flavors you’d expect from that intoxicating aroma into a glass, you’d get this homemade cinnamon roll coffee creamer.

With a velvety base of half & half and heavy cream, it’s luxuriously rich and silky, just like icing on a cinnamon roll. The cinnamon adds a gentle warmth and spice, while the vanilla and butter extracts round everything out with soft, sweet bakery vibes, giving it an unmistakable “freshly baked” flavor. 

action shot of cinnamon roll coffee creamer being poured into a glass mug filled with black coffee.

Why You’ll Love This Homemade Creamer Recipe

  • Quick & Easy - You only need 6 ingredients and 10 minutes to whip up a batch that’ll last the whole week long!
  • Better-For-You - Unlike your favorite Coffee Mate creamer, my homemade version is made with real cream—not water, corn syrup, and soybean oil to vaguely replicate it, and certainly not all the lab-created mystery ingredients that hold it together. My all-natural cinnamon creamer has all the flavor you crave without all the artificial junk!
  • Versatile - If you prefer Califia cinnamon roll creamer or a sugar-free version, not to worry. I offer plenty of variations so you can tailor this recipe to your specific dietary needs and preferences.

Ingredients

  • Half n’ Half & Heavy Cream - Starting with a rich base of half & half mixed with heavy cream ensures a superlatively creamy creamer. 
  • Granulated Sugar - Plain white sugar is sweet without any underlying flavors, ensuring the taste of cinnamon buns comes through with every sip.
  • Ground Cinnamon - You can’t have a cinnamon roll without it!
  • Vanilla Extract & Butter Extract - These all-natural flavor enhancers add aromatic warmth, soft sweetness, and the buttery richness you’d find in a freshly baked pastry.
flat lay shot of the ingredients needed to make homemade cinnamon roll creamer measured out into white bowls on a white table.

Substitutions

  • Half & Half - Make your own by mixing equal parts of heavy cream and whole milk.
  • Heavy Cream - Coconut cream makes a good pantry-stable swap. Simply refrigerate a can of full-fat coconut milk for about an hour, then use the hardened coconut cream at the top.
  • Granulated Sugar - Pure cane sugar is a great 1:1 substitute if you prefer a less-refined option. Alternatively, use brown sugar for more of a caramel undertone.
  • Ground Cinnamon - A single cinnamon stick is equivalent to about a teaspoon of ground cinnamon. Make sure to let the cinnamon steep in the mixture for at least an hour to pull out the maximum flavor. Alternatively, swap in a warm spice blend like pumpkin pie spice for a close approximation!
  • Vanilla Extract - You’re welcome to use an equal amount of vanilla paste or vanilla powder.
  • Butter Extract - Maple extract is a great alternative, adding a breakfast-y vibe that matches the theme.
pint of homemade cinnamon roll coffee creamer on a table with baked cinnamon rolls.

How To Make Cinnamon Roll Coffee Creamer

Step 1: Simmer. Whisk half & half, cream, sugar, and cinnamon in a small saucepan. Heat over low heat until brought to a simmer.

Step 2: Whisk the mixture until the sugar is fully dissolved. 

Step 3: Add Extracts. Remove from heat and whisk in the vanilla extract and butter extract.

Step 4: Cool & Store. Allow to cool for 15 minutes at room temperature, then decant into a storage container and refrigerate for up to a week.

action shot of half and half being poured into a saucepan.
action shot of a hand whisking the cinnamon roll creamer ingredients in the saucepan after warming them.
frothy cinnamon roll coffee creamer in the saucepan after heating and whisking together.
action shot of cinnamon roll coffee creamer being poured into a clear mason jar for storage.

Optional Variations & Dietary Adjustments

This DIY cinnamon roll coffee creamer is endlessly customizable. Here are a few ideas to get you started:

  • Sugar-Free - Swap the granulated sugar for a 1:1 sugar-free sweetener like monk fruit, or stevia. Be sure to check the label for proper conversion, as some are sweeter than others.
  • DIY Califia Farms Cinnamon Roll Creamer - Substitute oat milk and full fat coconut milk in place of the half-and-half and heavy cream, or use the vegan half & half and cream alternatives of your choice.
  • Chai-Spiced Twist - Add a pinch of nutmeg, ginger, and cloves for a spiced variation reminiscent of a cinnamon roll-meets-chai latte.
  • Frosting-Inspired - Add a few drops of almond extract or cream cheese flavoring for a taste reminiscent of sweet, tangy cinnamon roll icing.
  • Protein-Packed - Stir in plain or vanilla protein powder to turn your morning brew into a creamy, dessert-like protein coffee with a splash.

Serving Suggestions

While this cinnamon roll creamer was made with coffee in mind, its rich, spiced sweetness makes it a versatile treat in the kitchen. Here are some delicious ways to use it:

  • Cold Brew or Iced Coffee - Swirl it into your favorite cold brew for a creamy, dessert-like twist on your morning pick-me-up.
  • Hot Cocoa - Replace some or all of the milk in hot chocolate with this creamer for a cozy cinnamon roll–meets–s'mores moment.
  • Chai Tea Latte - Stir it into strong-brewed chai tea concentrate for a sweet, spicy, creamy treat.
  • Milk for Cereal - Pour over plain cereal or granola for a nostalgic breakfast treat that tastes like Saturday morning cartoons.
  • Milk Steamer or Latte Base - Froth it with warmed milk for a steamy cinnamon roll steamer or use it as the base for a homemade breve latte.
action shot of a hand using a cinnamon stick as a swizzle stick in a clear mug of coffee sweetened with homemade cinnamon roll creamer.

Recipe Success Tips

  • Use Quality Extracts - Butter extract adds that fresh-from-the-oven flavor, but quality matters. Look for an all-natural extract (and use pure vanilla extract!) for the best results.
  • Whisk While Heating - To ensure the sugar dissolves evenly and the cinnamon blends smoothly, whisk the mixture constantly while it heats. Also, don’t let it come to a boil—that can scorch the cream, changing the texture and flavor.
  • Shake Before Using - We’re not using any emulsifiers, so the ingredients can separate over time. Give the creamer a good shake before pouring to redistribute the spice.
  • Storage Matters - Once cooled, store your creamer in a tightly sealed bottle or jar in the fridge. It will last about 7–10 days. If possible, a mason jar with a pour spout is recommended for easy use.
  • Consider Warming - If you’re using this creamer in a hot coffee, consider warming it a bit first so you don’t cool your cup down too much.

FAQs

Is cinnamon roll creamer good?

I certainly think so! It’s sweet, cozy, and perfectly creamy—exactly what I like in my morning cup of coffee.

What happened to Cinnabon creamer? Why is it so hard to find?

Back in February 2025, International Delight had to pull the Cinnabon creamer and hazelnut creamer from the shelves due to spoilage and illness. Yet another reason to take things into your own hands and make your own cinnamon roll coffee creamer from scratch—you don’t have to worry about recalls or shortages!

What is a good substitute for cream in cinnamon rolls?

This cinnamon roll creamer sounds like the perfect substitute to me!

Homemade Cinnabon Coffee Creamer Nutrition

At 178 calories per ¼ cup (4 tablespoon) serving, this cinnamon roll coffee creamer is definitely an indulgence—but one with a major upside: it’s made with real, recognizable ingredients. 

Unlike many store-bought creamers that rely on hydrogenated oils, artificial flavors, emulsifiers, and preservatives, this homemade version gets its rich texture and flavor from a simple blend of dairy, sugar, and natural extracts.

Most of the calories come from the fat in the heavy cream and the sugar, which contributes 22 of the 23 grams of carbohydrates per serving. While it’s not low in sugar (unless you make the sugar-free variation), it’s also free of the synthetic additives in many commercial creamers. This means your body isn’t being asked to metabolize a long list of unfamiliar ingredients.

From a nutritional standpoint, cinnamon creamer is best enjoyed in moderation—especially if you’re watching your sugar intake. But if you’re going to treat yourself, choosing a homemade, all-natural option like this one is a much more wholesome way to do it. Plus, the flavor is so rich and satisfying that a little goes a long way! Enjoy every sip.

Total nutritional content per serving is:

  • Calories: 178 calories
  • Total Fat: 8 grams
  • Protein: 1 gram
  • Sodium: 25 mg
  • Carbohydrates: 23 grams
  • Sugar: 22 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

closeup shot on a jar of homemade Califia cinnamon roll creamer with a mini cinnamon roll leaning up against the side.

Other Coffee Creamer Recipes

Print Recipe
5 from 1 vote

Homemade Cinnamon Roll Creamer

Move over, Coffee Mate—my Homemade Cinnamon Roll Creamer is cheaper & tastier than store-bought, plus it's all-natural!
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Cinnamon Roll Creamer
Servings: 10 servings
Calories: 178kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 ½ cups half & half
  • ½ cup heavy cream
  • 1 cup granulated sugar
  • 2 teaspoon ground cinnamon
  • 3 tablespoon vanilla extract
  • 1 tsp butter extract (or maple extract)

Instructions

  • Whisk together the half and half, heavy cream, granulated sugar, and cinnamon in a medium saucepan.
  • Heat over medium-low heat until the creamer starts to steam, the sugar has dissolved, and everything is well combined. Remove from heat and whisk in the extracts.
  • Allow to cool for about 10 minutes at room temperature, then pour into a mason jar or container with a lid and store in the fridge for up to 7 days.

Notes

Dairy-Free: Substitute 1.5 cups full-fat coconut milk and ½ cup oat milk and eliminate the half-and-half and heavy cream.

Nutrition

Serving: 0.25cups | Calories: 178kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Sodium: 25mg | Sugar: 22g
Cinnamon roll coffee creamer.

xoxo Megan

Homemade White Chocolate Mocha Creamer

Turn a boring cup of coffee into a dreamy delight with my copycat Starbucks White Chocolate Mocha Creamer recipe. With just 4 simple ingredients and about 10 minutes of effort, you can whip up a week’s worth of sweet, creamy goodness that’s better and better for you than the store-bought stuff!

mason jar filled with homemade starbucks white chocolate mocha creamer on a wooden cheeseboard on a grey table with white chocolate chips scattered around.

As a working mom of two littles, coffee is an essential part of my day—several times a day. But I have a little secret: I don’t actually like black coffee. 😬 The solution? Aside from making Starbucks copycat café drinks, homemade coffee creamers like this white mocha creamer are my go-to.

Unlike store-bought versions made with sketchy ingredients like high-oleic soybean oil and gellan gum, my DIY creamers are made with all-natural, easy-to-pronounce ingredients you probably already have on hand. Better yet, my homemade Starbucks white mocha coffee creamer is made with real cream, adding a richness that the bottled kind can’t.

And while I’ll admit that some of the more involved hot coffee drinks and cold brew recipes take some time to assemble, the beauty of this white chocolate mocha creamer is that you make it in one 10-minute spell, then reap the delicious bounty all week long! To all the busy mamas out there, I dedicate this one to you. 😉

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What does it taste like?

If you love ordering a Starbucks white mocha or iced white mocha, you’re going to flip for my white chocolate mocha creamer. It turns your regular cuppa joe into a café-worthy treat! The white chocolate chips add a buttery sweetness that’s silky and rich, not cloying.

A touch of granulated sugar rounds out the flavor, enhancing the white chocolate's natural caramelized notes. And of course, it’s luxuriously creamy thanks to the blend of half & half and heavy cream, with a velvety mouthfeel that lingers—just like your favorite fancy latte, but without the work.

action shot of DIY starbucks white mocha creamer being poured into a cup of black coffee.

Why You’ll Love This Homemade Coffee Creamer Recipe

  • Quick & Easy - Just 4 basic ingredients and 10 minutes of effort are all you need to make this white mocha delight—no fancy equipment required.
  • All-Natural Indulgence - Most store-bought coffee creamers I’ve encountered are packed to the brim with lab-created ingredients like artificial flavors, preservatives, and highly-processed oils. And get this—they don’t even have any cream in them! Instead, companies mix cheap oils with nonfat milk to fake the richness. My homemade versions are all made with all the real stuff you’d expect and none of the fillers so you can enjoy every sip. 
  • One & Done - Make a batch of this easy DIY Starbucks white chocolate mocha creamer on Sunday to keep yourself in sweet, creamy coffee bliss all the way till next weekend. If you make a batch of cold brew coffee while you’re at it, the only thing you’ll need to do in the mornings is pour and stir!

Ingredients Needed

  • Half & Half - Made of equal parts whole milk and cream, this rich base sets the tone for a superlatively creamy coffee creamer.
  • White Chocolate Chips - An easy way to incorporate sweet, buttery white chocolate flavor into every sip. Make sure to reach for a high-quality brand that lists cocoa butter as a primary ingredient for the best results.
  • Heavy Cream - Also known as double cream across the pond, this is the richest of the rich in the dairy world. It has a minimum milk-fat of 36% for maximum yumminess.
  • Granulated Sugar - Plain white sugar has no discernible flavor other than “sweet,” so you’ll taste the natural milkiness of the dairy and delicate flavor of white chocolate.
ingredients for making homemade Starbucks white chocolate mocha creamer recipe measured out into white bowls.

Substitutions

  • Half & Half - As I mentioned above, you can make your own half & half with milk and cream. So, swap in milk for half and increase the amount of cream you use to fill out the rest.
  • White Chocolate Chips - Chopped white chocolate bars will work just as well, though you’ll need to break them up first. You can also experiment with fun twists like blonde chocolate (caramelized white chocolate) or ruby chocolate (which Barry Callebaut says is a 4th natural variety of chocolate alongside dark, milk, and white and has a berry-flavored undertone).
  • Heavy Cream - You’re welcome to use slightly lighter whipping cream, which has a milk-fat of 30-36%.
  • Granulated Sugar - Use an equal amount of pure cane sugar for a less-refined option, or swap in caster/superfine sugar, which is made from smaller granules of granulated sugar.
45 degree angle downward looking view into a mason jar filled with white chocolate mocha coffee creamer.

How To Make Starbucks White Chocolate Mocha Creamer

Step 1: Simmer. Add ½ cup of half & half and white chocolate chips to a saucepan. Bring to a simmer over low heat, stirring continuously to prevent the chocolate from burning or separating.

Step 2: Remove From Heat once the white chocolate has fully melted. Add the remaining ingredients and whisk to combine.

Step 3: Cool & Store. Cool at room temperature for 15 minutes, then transfer to a mason jar and refrigerate for up to 2 weeks.

half and half and white chocolate chips added to a saucepan to bring to a simmer.
white mocha creamer in a saucepan after melting the white chocolate chips and adding the remaining ingredients.
action shot of white mocha creamer being poured into a mason jar.

Optional Variations & Dietary Adjustments

  • Dairy-Free - Swap the half & half and heavy cream with a combo of full-fat oat milk and canned coconut milk or vegan whipping cream for a rich, plant-based version.
  • Reduced-Sugar/Sugar-Free - Replace the granulated sugar with a zero-calorie sweetener like allulose, stevia, or monk fruit. You can also skip the added sugar entirely if your white chocolate is sweet enough. To be fully sugar-free, opt for a sugar-free white chocolate bar.
  • Add Extracts - Stir in a splash of raspberry extract, almond extract, or peppermint extract for seasonal twists. A tiny pinch of sea salt also deepens the flavor beautifully.
  • Tuxedo Creamer - For a bolder mocha-meets-white mocha vibe, use equal parts dark chocolate chips and white chocolate chips.
  • Wintry Blend - Add a pinch of cinnamon, nutmeg, and/or cardamom to give your creamer a warm, cozy finish—perfect for holiday mornings.
  • Protein Boost - Whisk in some collagen powder or a high-quality vanilla or unflavored protein powder while the creamer is still warm for a sneaky muscle-building upgrade.

Serving Suggestions

This luscious white chocolate mocha creamer isn’t just for coffee—it’s a little jar of magic you can use in all kinds of ways:

  • Classic Coffee - Stir into your morning brew for an ultra-smooth, sweet, and creamy white chocolate mocha. It pairs beautifully with espresso, hot coffee, cold brew, or iced coffee.
  • Pinkies Up - Stir into a strong black tea or spiced chai for a uniquely sweet twist on your usual tea time.
  • Breakfast Boost - Drizzle over your morning oats or use as the liquid base for overnight oats for added richness and a sweet boost.
  • Gussied-Up Glaze - Warm it slightly and whisk with powdered sugar for a quick glaze on muffins, scones, or cinnamon rolls.
  • Happy Hour - Add a splash to espresso martinis or coffee-based cocktails for a dessert-like finish.
mug of coffee sweetened with homemade white mocha coffee creamer on a wooden tray on a grey tile table with white chocolate chips scattered around.

Recipe Success Tips

  • Use High-Quality White Chocolate Chips - Not all white chocolate is created equal. Look for chips made with real cocoa butter rather than just palm oil or other fillers for the best flavor and texture.
  • Melt Low and Slow - When heating the mixture, use gentle heat and stir frequently to prevent scorching the delicate white chocolate or curdling the cream.
  • Fully melt the chocolate - Stir the creamer until the white chocolate chips are completely dissolved into the cream for the smoothest consistency.
  • Stir Before Serving - Milk solids may float to the top after chilling. Simply stir them back in before using, or skim them off if you prefer an ultra-smooth creamer.
  • Store in a Mason Jar or Airtight Bottle - This white mocha creamer keeps well in the fridge for up to a week. Use a glass jar or pourable bottle with a tight-fitting lid for easy mixing and serving. You can also freeze it for up to 3 months, but the consistency might change a bit upon defrosting.

FAQs

What is in white chocolate mocha creamer?

It depends! Many store-bought versions are made without any real cream (some are even made without dairy), opting instead for refined oils, artificial flavors, and emulsifiers to create the proper consistency. My homemade white chocolate mocha creamer is simply made with half & half, cream, sugar, and white chocolate.

What does Starbucks use for a white chocolate mocha?

If you were to order one in store, they’d make a mix of espresso, milk, and a thick white chocolate syrup. This copycat Starbucks coffee creamer brings all the white chocolate mocha flavor to your cup, but doesn’t require any barista knowledge or equipment beyond brewing a pot of coffee!

How many calories are in a Starbucks white chocolate mocha creamer?

According to the bottle, there are 40 calories per tablespoon of store-bought Starbucks white chocolate mocha creamer. My serving size is a generous ¼ cup (4 tablespoons), which works out to 43.75 calories a tablespoon. And mine is made without high oleic soybean oil!

Is there a difference between white mocha and white chocolate mocha flavors?

Nope! A white mocha typically refers to a latte sweetened with white chocolate, so “white chocolate mocha” is just a little more specific.

Homemade White Mocha Coffee Creamer Nutrition

With 12 grams of fat and 15 grams of sugar per generous ¼ cup serving, this homemade white chocolate mocha creamer falls squarely into the “splurge” category—but when used in moderation , it can easily fit into a balanced diet. You’ll also get a small amount of protein and calcium from the dairy, which helps soften the blood sugar impact slightly.

As with any creamer, portion size matters. A tablespoon or two can satisfy a sweet craving, letting you stretch the flavor and calories across several cups of java. If you're looking to reduce sugar beyond limiting your portion size, you can try the reduced-sugar or sugar-free variations I list above.

Unlike many store-bought flavored creamers made with hydrogenated oils, artificial flavors, thickeners, and stabilizers, this version is crafted with simple, whole ingredients: real cream, half & half, white chocolate, and a touch of sugar. No mystery additives here—just natural fats and sugars your body recognizes. So, enjoy every better-for-you sip—just do it in moderation!

Total nutritional content per serving is:

  • Calories: 175 calories
  • Total Fat: 12 grams
  • Protein: 2 grams
  • Sodium: 57 mg
  • Carbohydrates: 15 grams
  • Sugar: 15 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

pint sized mason jar filled with homemade Starbucks white mocha creamer on a wooden tray with white chocolate chips.

Other Homemade Creamer Recipes

Print Recipe
5 from 3 votes

Homemade White Chocolate Creamer

This DIY Starbucks White Chocolate Mocha Creamer is the best thing to happen to your morning coffee! Just 4 ingredients & 5 minutes of work.
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Drinks
Cuisine: American
Keyword: White Chocolate Creamer
Servings: 10 servings
Calories: 175kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 ½ cups half & half divided
  • ¾ cup white chocolate chips
  • ½ cup heavy cream
  • ¼ cup granulated sugar

Instructions

  • Add ½ cup half & half and the white chocolate chips to a medium saucepan and heat over low heat. Stirring continuously, continue to heat until the chocolate chips have melted and the mixture is smooth (do not simmer or boil).
  • Add the remaining ingredients and continue to stir until everything is dissolved and smooth.
  • Remove from heat and allow to sit at room temperature for 15 minutes, then transfer to a mason jar or other container. Store in the fridge for up to 2 weeks.
  • Note: Once completely cooled, it may have hardened milk solids on the top. You can mix those back in or skim them off for a smoother creamer.

Notes

This makes about 2.5 cups of creamer!

Nutrition

Serving: 0.25cup | Calories: 175kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Sodium: 57mg | Sugar: 15g
White chocolate mocha creamer.

xoxo Megan

Homemade Nectarine Syrup

One of my favorite parts about summer is that it’s stone fruit season, and this easy, 3-ingredient Nectarine Syrup recipe is a fantastic way to celebrate! This delightfully juicy simple syrup is essentially liquid sunshine—it’ll add a lovely sweet-tart brightness to anything it touches.

collins glass filled with homemade nectarine syrup on a white table with a green houseplant framing the front right corner of the shot, a single slice of nectarine to the left-front of the glass, and a halved nectarine blurred out in the background.

By now you have probably noticed my penchant for seasonal simple syrups. Between this nectarine syrup and my watermelon syrup, blueberry syrup, blackberry syrup, cherry syrup, peach syrup, and fresh mint simple syrup, I’d say I’ve got summer pretty well sorted!

This brightly colored, juice-based addition to my fruity favorites is an homage to summer’s favorite fuzz-free, honey-sweet stone fruit. It’s made with just nectarine slices, fresh lemon juice, and sugar—there’s not even any added water—so you know the sun-ripened flavor will shine brightly.

Whether you add it to your favorite iced tea recipes, homemade lemonade recipes, DIY coffee creamers, breakfast bowls, or dessert recipes, one thing is certain: a drizzle of this beautifully balanced syrup will add a splash of sweet, summery flavor to your day!

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What does it taste like?

Nectarine syrup tastes like summer in a bottle—bright, juicy, and irresistibly fragrant. It captures the sun-ripened sweetness of fresh nectarines, with a delicate balance of tart and tangy notes from the lemon juice.

The sugar draws out the fruit’s natural juices, creating a silky syrup with a lush, jammy texture and a golden-orange hue that just begs to be drizzled. It’s light and refreshing—like the nectar of a perfectly ripe nectarine, only more concentrated and versatile.

45 degree downward angle looking into a glass of homemade nectarine simple syrup; the color is bright yellow-orange, matching the slice of fresh nectarine leaning against the glass.

Why You’ll Love This Fruit-Infused Simple Syrup Recipe

  • Fresh & Natural - Unlike store-bought drink syrups, this fantastically fresh DIY is free from any artificial flavors, preservatives, and colors. 
  • So Easy - Just slice some fruit, toss it with sugar, and let it rest. It couldn’t be easier to make my nectarine syrup recipe. 
  • Versatile - One of my favorite things about flavored simple syrups is that you can use them in a gazillion different ways. Not sure where to start? Swirl some into your drinks, drizzle it on your cakes, flavor your whipped cream or yogurt, or use it as a replacement for maple syrup.

Ingredients Needed

As promised, you only need a handful of ingredients to make this juicy syrup recipe:

  • Fresh Nectarines - Look for nectarines that feel heavy for their size with smooth, vibrant skin and a sweet, fragrant aroma. They should give slightly when gently pressed, indicating ripeness without being overly soft or mushy.
  • Fresh Lemon - While bottled juice is undoubtedly convenient, the fresh stuff tastes so much better and brighter! Roll your lemons firmly on the counter for 10-15 seconds before slicing them open to help extract all their juice.
  • Granulated Sugar - Plain white sugar adds sweetness without any extra flavoring, ensuring the sweet-tart taste of nectarines shines brightly.
fresh nectarines, sugar, and a lemon measured out on a white table for making a homemade nectarine syrup recipe.

Substitutions

  • Fresh Nectarines - Feel free to swap in defrosted frozen nectarines, or use peaches or plums.
  • Fresh Lemon - Bottled lemon juice will work, it’ll just taste slightly more bitter than fresh. You’re welcome to use fresh limes instead. You could also swap in a small sprinkle of citric acid for a shelf-stable alternative.
  • Granulated Sugar - Cane sugar is a good less-refined option that can be used in a 1:1 ratio.
homemade nectarine drink syrup in a clear glass on a round white tray on a whit tile table with a halved fresh nectarine blurred out in the back left, a few slices of fresh nectarine scattered around, a whole fresh nectarine blurred out in the foreground, and some green houseplant sprigs framing the shot.

How To Make Nectarine Syrup

Step 1: Add the sliced nectarines to a non-reactive mixing bowl with the sugar & lemon juice.

Step 2: Toss the fruit with a wooden spoon. Make sure to get the sugar all over as evenly as possible—this is what helps draw out the natural juices.

Step 3: Rest. Cover the bowl and let the fruit sit for 2 hours. Be patient! It takes time for the maceration process to work.

Step 4: Strain the nectarine slices from the syrup using a mesh strainer. 

Step 5: Decant the nectarine simple syrup into an appropriate storage container—preferably one that is airtight and has a pour spout lid. It should keep in the fridge for up to a week.

sliced nectarines added to a bowl with sugar and lemon juice.
fresh nectarines after being tossed with lemon juice and sugar; they're shiny.
nectarine slices floating in the liquid the sugar has extracted during maceration.
silver mesh strainer above a white bowl straining the nectarine slices from the nectarine syrup.
action shot of nectarine syrup being poured into a cocktail glass.

Optional Variations & Dietary Adjustments

  • Refined Sugar-Free - Feel free to swap in your favorite cup-for-cup sugar alternative (e.g. monk fruit) for a diabetic-friendly option. Note that nectarines have naturally occurring sugars, so there is no way to ensure the syrup is ever completely sugar-free.
  • Peach Syrup - Aside from their skin, I think peaches and nectarines taste remarkably similar. You can easily use sliced peaches (or a mix of the two) if needed.

Serving Suggestions

This nectarine syrup is endlessly versatile—use it to add a splash of sunshine to all kinds of drinks and more:

  • Iced Tea & Lemonade – Stir a spoonful into a glass of black tea or lemonade for a fruity twist.
  • Homemade Soda – Mix with sparkling water over ice for a quick DIY nectarine soda. If you want a bit of decadence, make a French-style soda by drizzling in a bit of cream.
  • Cocktails & Mocktails – Shake it into bourbon, vodka, or gin-based drinks—or add to a zero-proof spirit for a fresh and fragrant mocktail.
  • Pancakes, Waffles & Yogurt – Drizzle it over breakfast favorites or swirl into Greek yogurt for a sweet, tangy lift.
  • Desserts – Brush it over cakes or shortbread, mix into whipped cream, or use as a glaze for fruit tarts.

This is one of those pantry gems that brightens everything it touches. Let me know your favorite uses for nectarine syrup in the comments below!

homemade nectarine simple syrup in a clear glass on a white table with a dark green houseplant framing the right side of the shot.

Recipe Success Tips

  • Use ripe, fragrant nectarines - The riper the fruit, the more flavorful your syrup will be. Slightly soft nectarines with a sweet aroma work best.
  • Don’t rush the maceration - Let the fruit and sugar sit for at least a few hours (or overnight if you can). This slow extraction draws out all the juicy, aromatic goodness.
  • Strain well - For a smooth, pourable syrup, use a fine mesh strainer or cheesecloth and avoid pressing the fruit too hard, which can make the syrup cloudy.
  • Reuse the fruit - After macerating, don’t toss those nectarines! They make an excellent addition to smoothies and yogurt bowls. You can also simmer them down a bit to make more of a jam—delightful spooned over vanilla ice cream.
  • Scale it up or down - This recipe is flexible! Just maintain the basic ratio of fruit to sugar to lemon juice, and you should be good to go.

Storage Instructions

  • Keep your nectarine syrup in an airtight jar in the fridge and use within a week for the freshest flavor.
  • For longer storage, freeze it for up to 6 months. I recommend freezing it into ice cubes so you can pull out what you need when you need it.

FAQs

What flavours go with nectarines?

Nectarines pair beautifully with warm flavors like vanilla, honey, cinnamon, and ginger, as well as tart flavors like lemon and lime. They also complement herbs like mint and basil, and taste great alongside other fruits like berries, citrus, and stone fruits like peaches and plums.

What is the syrup in fruit cocktail?

The syrup in fruit cocktail is typically simple syrup—a mixture of water and sugar, sometimes with added fruit juice or natural flavoring. It can range from light syrup (less sugar) to heavy syrup (more sugar), depending on the brand or label.

What two fruits make a nectarine?

Interestingly, a nectarine is not a hybrid of two fruits—it’s actually a natural mutation of a peach. The key difference is in the skin: nectarines have smooth skin, while peaches are fuzzy. Genetically, they're nearly identical!

Nectarine Simple Syrup Nutrition

Each 2-tablespoon serving of this homemade nectarine syrup contains approximately 92 calories, with 24 grams of carbohydrates and 23 grams of sugar (both naturally-occurring and added). While it’s free of fat, protein, and sodium, it offers more than just sweetness.

Because the syrup is made by macerating real nectarines and lemon juice, you’ll get trace amounts of beneficial nutrients—like vitamin C, potassium, and antioxidants such as beta-carotene from the nectarines. Lemon juice also contributes a small boost of vitamin C. 

So, while this syrup is still a source of added sugars, it’s a more wholesome and flavorful alternative to commercial syrups when enjoyed in moderation. Cheers!

Total nutritional content per serving is:

  • Calories: 92 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 0 mg
  • Carbohydrates: 24 grams
  • Sugar: 23 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

hero shot of bright orange-yellow hued nectarine drink syrup in a cocktail glass on a white table with a halved, whole, and sliced nectarine framing it.

Other Homemade Syrup Recipes

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Homemade Nectarine Syrup

This easy Homemade Nectarine Syrup recipe is made with just 3 ingredients & 10 minutes of effort. Add a splash of sunshine to your drinks!
Prep Time10 minutes
Rest Time:2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Drinks
Cuisine: American
Keyword: Nectarine Syrup
Servings: 18 servings
Calories: 92kcal
Author: Megan Byrd

Equipment

Ingredients

  • 2 ½ lbs fresh, ripe nectarines
  • 2 cups granulated sugar
  • 3 tablespoon lemon juice

Instructions

  • Slice your nectarines in ½ inch slices and place in a large bowl.
  • Toss with sugar and lemon juice until well coated and the sugar is completely moistened.
  • Allow the nectarine mixture to sit at room temperature for 2 hours, tossing halfway through.
  • After 2 hours, strain the nectarine syrup from the nectarine solids using a fine mesh strainer. Allow the mixture to strain for about 30 minutes, tossing halfway through to get the most syrup. Reserve the syrup, discard or save the nectarines for another use.
  • Transfer the nectarine syrup to an airtight container or syrup bottle, and store in the fridge for up to 7 days.

Notes

This makes about 2 ¼ cups nectarine syrup!

Nutrition

Serving: 2tablespoon | Calories: 92kcal | Carbohydrates: 24g | Sugar: 23g
Nectarine syrup.

xoxo Megan

Homemade Cherry Almond Creamer

Gussy up your morning brew with a delicious dash of this Homemade Cherry Almond Creamer! It's creamy, fruity, nutty, and made in just TWO easy steps — the perfect way to enjoy your favorite summer flavors year-round.

A close-up side shot of a Mason jar of cherry almond coffee creamer on the counter with cherries.

Welcome to (early) summer at Coffee Copycat, where the flavors are fresh and the drinks are perfectly caffeinated and refreshing! Today's recipe of choice? Cherry almond coffee creamer. 😍

It's creamy, it's sweet, it's nutty, and it adds the best of summer fruit season to all your hot and cold coffee bevvies! Like all summer recipes should be, it's quick and easy (just combine the ingredients and stir!) so you have more time to enjoy the finer things of the season.

Enjoy a splash in everything from espresso and drip coffee to iced lattes, cold brews, and nitro. Sip and savor with a family member or friend, with a book, on the back porch, or however you deem it best to make the best of the fleeting season. You'll be so glad you did!

Crazy about cherries? You're smart! Continue to get your cherry fix with a Cherry Mocha Latte and Iced Cherry Chai!

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What is Cherry Almond Coffee Creamer?

Cherry coffee creamer is a homemade creamer that tastes like sweet and juicy fresh summer cherries with a hint of nutty almond. With a base of half-and-half and cream, this creamer adds a touch of indulgence to hot and cold coffees alike, but can also be used to flavor hot chocolate, milkshakes, cocktails and more (see my 'servings section' below)!

What Does it Taste Like?

Imagine walking through a cherry orchard during the height of the summer harvest. The trees are full with ripe and gorgeous, deep red cherries. You reach up to grab a few, take a bite, and their ruby red juices drip down your chin. The cherries are sweet, juicy, and feature light almond notes. You close your eyes and savor the flavor, deciding you want a way to bottle up these flavors, so you can enjoy them any time.

This cherry almond creamer recipe is the answer to that desire. With a rich and creamy base, fresh cherry flavor, and a touch of real almond extract, every splash of creamer transports your coffee hour to an idyllic cherry orchard. It's fresh, real (no artificial flavors or sweet sweeteners here!), indulgent, and reminds you of the simple pleasures of life.

A close-up angled shot of a large Mason jar of cherry almond coffee creamer.

Why You'll Love Cherry Almond Coffee Creamer

  • Super Simple - Not only does this recipe have a short ingredient list, but the assembly is even shorter! Just add the ingredients to a mason jar, stir, and drizzle the creamer into your next drink. Easy peasy! 👏
  • Fresh and Fruity - Whether you make the syrup with fresh or frozen cherries, it is an unexpectedly perfect way to enjoy your favorite warm weather flavors.
  • No Artificial ANYTHING - Only a handful of natural ingredients are needed to make this homemade creamer — no strange chemicals or hard-to-pronounce words — making it worlds better for you (and better tasting) than store-bought!

Ingredients

Speaking of natural ingredients, here's what you'll need to make this copycat version of the cherry almond macaron creamer:

All the ingredients needed to make cherry almond coffee creamer on the counter.
  • Cherry Simple Syrup - Made by simmering fresh or frozen cherries with water, sugar, and almond extract, this homemade syrup tastes like fresh summer cherries, adding a natural pink color and flavorful cherry flavor to the creamer. Although you can use store-bought creamer if needed, homemade syrup adds superior flavor and is ready in a few super simple steps.
  • Half-and-Half - What's a homemade creamer without half-and-half? Not much, if you ask me! Made from equal parts whole milk and cream, it makes up the rich and creamy base of the creamer. For the best flavor, use good-quality creamer with a good expiration date.
  • Heavy Cream - The cherry syrup dilutes the half-and-half a bit, so I like to add an extra ½ cup of heavy cream for extra richness. Be sure to use fresh cream for the best flavor.
  • Almond Extract - If desired, add up to ¼ teaspoon of almond extract to the creamer for an enhanced nutty taste. Pure almond extract will give the purest flavor.

Substitutions

Don't have everything listed above? It happens! Here's some approved swaps, making this recipe doable with alternatives you may have on hand:

  • Syrup - Premade cherry syrup makes this recipe even quicker and no-fuss. I recommend coffee syrups if possible, marashino cherry syrup lacks that true cherry flavor. Alternatively, use blueberry, blackberry, or strawberry syrup to add a similar summery twist!
  • Half-and-Half - Mix equal parts whole milk and cream to make DIY half-and-half, swap canned evaporated whole milk, or reduce the dairy content by using dairy-free half-and-half.
  • Cream - Add tropical undertones to the creamer by substituting coconut cream for the heavy cream. For a more mild taste that is also sans dairy, use dairy-free cream.
A close-up angled shot of a Mason jar of cherry almond coffee creamer.

How to Make Cherry Almond Coffee Creamer

Whipping up this cherry coffee creamer is remarkably simple and can be done in just two steps! Here's how to do it:

Step 1: Add the half-and-half, cherry syrup, heavy cream, and almond extract (if using) to a large mason jar. Stir well until combined.

Step 2: Enjoy it in all your favorite coffee drinks, from cold brew and French press to espresso and drip! Store leftovers covered in the refrigerator for up to 7 days.

Pouring the cherry syrup into a large Mason jar with the half-and-half and other ingredients.
Stirring the cherry coffee creamer with a spoon.
A jar of cherry coffee creamer on the counter with a lid.

Optional Variations & Dietary Adjustments

Regardless of your dietary preferences and needs, I got you, boo! Here's how to adjust this cherry almond coffee creamer to work for YOU:

  • Dairy-Free & Vegan — Enjoy your creamer devoid of dairy or animal ingredients by substituting 2 cups of dairy-free half-and-half or 1 ½ cups dairy-free half-and-half and ½ cup dairy-free heavy whipping cream.
  • Processed Sugar-Free — Make this creamer free of any processed sugars by substituting pure maple syrup for the granulated sugar when making the cherry syrup.
  • Low-Sugar — If ultra-low sugar is your thing, make the cherry syrup with monk fruit sweetener instead of white sugar.
  • Nut-Free — Can't do nuts? No problem, just omit the almond extract from the cherry syrup recipe (or swap it with vanilla extract).
  • Reduced-Fat — Swap whole milk for half-and-half for a lighter, but still indulgent experience!

Serving Suggestions

No matter the occasion, this creamer always takes coffee hour from okay to yey!

  • Morning Marvel — Stir it into a hot mug of freshly brewed coffee or your favorite cold brew for a fantastic cup of coffee that's guaranteed to be the best start your day.
  • Afternoon Pick-Me-Up — Prevent the afternoon sleepies by making your afternoon latte with 2 parts milk of choice and 1 part almond cherry macaron coffee creamer.
  • Caffeinated Happy Hour — Omit the almond extract and amp up the almond flavor by stirring a shot of amaretto liqueur into cold brew or iced coffee with the creamer.
  • Hot Chocolate — Chocolate and cherries go together like coffee and creamer! Make hot cocoa, substituting up to a quarter cup of the milk with cherry creamer for a next-level treat!
  • Milkshake Delight — Ever had a cherry shake? They are one of a kind! Treat yourself to a fruity and cooling drinkable dessert by blending ¼ cup of the creamer with 1 ½ cups of vanilla ice cream. Serve cold with whipped cream, sprinkles, and a cherry on top!
Pouring cherry coffee creamer into a glass of coffee.

Recipe Success Tips

  • Use cool cherry syrup. For the best texture and consistency, the homemade syrup needs to be cooled entirely to room temperature before combining it with the half-and-half and cream. Cool it quickly by pouring it into an 8x8-inch pan and placing it in the refrigerator for 1-2 hours or in the freezer for 30 minutes to 1 hour.
  • Add almond extract to taste. For almond oomph, add an extra drop or two of almond extract to taste. If you prefer a more modest cherry almond flavor, reduce or omit the almond extract from the syrup.
  • Note the storage directions. The cherry coffee creamer keeps best when stored in a Mason jar or glass container in the refrigerator. It can be kept for up to a week, possibly longer if your half-and-half and creamer have later expiration dates.
  • Freezing directions. For even longer storage, pour the creamer into an ice cube tray and freeze for 4-6 hours or until solid. Transfer the cubes to a freezer-safe container and store them in the freezer for up to 3 months. Thaw the cubes at room temperature for an hour or defrost in the microwave before using them in hot coffee. Alternatively, add them directly to iced coffee or frappuccinos for a delightful extra burst of cherry flavor.

Nutritional Info

Each quarter cup serving of this copycat cherry almond macaron creamer has 131 calories, consisting of 7 grams of fat and 17 grams of carbohydrate (16 of which come from sugar), making it an indulgent but still doable addition to a balanced diet.

If that nutritional profile is more than you care to enjoy daily, there are many ways to lighten it. For example, reduce the serving size to 1 tablespoon (32 calories) or 2 tablespoons (64 calories), swap whole milk for the half-and-half, or sweeten the cherry syrup with monk fruit (lowering the carbs to just a few per serving).

Whichever way you enjoy it, this recipe is low in sodium (only 21 milligrams per ¼ cup) and low in protein (1 gram per serving), both of which are common for coffee creamers. Being mindful of sodium is smart for many diets, though you can increase the protein if desired by stirring in ¼ cup of unflavored collagen peptides or substituting filtered whole milk (such as Fairlife) for the half-and-half.

Total nutritional content per serving is:

  • Calories: 131 calories
  • Total Fat: 7 grams
  • Protein: 1 grams
  • Sodium: 21 mg
  • Carbohydrates: 17 grams
  • Sugar: 16 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

A jar of cherry almond coffee creamer on the counter with cherries.

Other Homemade Creamer Recipes

Print Recipe
5 from 2 votes

Homemade Cherry Almond Creamer

Gussy up your morning brew with a delicious dash of this Homemade Cherry Almond Creamer! It's creamy, fruity, nutty, and made in just TWO easy steps — the perfect way to enjoy your favorite summer flavors year-round.
Prep Time2 minutes
Total Time2 minutes
Course: Drinks
Cuisine: American
Keyword: Cherry Almond Creamer
Servings: 12 servings
Calories: 131kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 ½ cups half & half
  • 1 cup cherry syrup
  • ½ cup heavy cream
  • ¼ teaspoon almond extract (optional if cherry syrup isn't almondy)

Instructions

  • Add all ingredients to a large mason jar and stir until well combined.
  • Store in the fridge for up to 7 days.

Notes

Recipe Pro-Tips
  • Use cool cherry syrup. For the best texture and consistency, the homemade syrup needs to be cooled entirely to room temperature before combining it with the half-and-half and cream. Cool it quickly by pouring it into an 8x8-inch pan and placing it in the refrigerator for 1-2 hours or in the freezer for 30 minutes to 1 hour.
  • Add almond extract to taste. For almond oomph, add an extra drop or two of almond extract to taste. If you prefer a more modest cherry almond flavor, reduce or omit the almond extract from the syrup.
  • Note the storage directions. The cherry coffee creamer keeps best when stored in a Mason jar or glass container in the refrigerator. It can be kept for up to a week, possibly longer if your half-and-half and creamer have later expiration dates.
  • Freezing directions. For even longer storage, pour the creamer into an ice cube tray and freeze for 4-6 hours or until solid. Transfer the cubes to a freezer-safe container and store them in the freezer for up to 3 months. Thaw the cubes at room temperature for an hour or defrost in the microwave before using them in hot coffee. Alternatively, add them directly to iced coffee or frappuccinos for a delightful extra burst of cherry flavor.

Nutrition

Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Sodium: 21mg | Sugar: 16g
Cherry almond coffee creamer.

xoxo Megan

Iced Peanut Butter Latte

If you’re a fan of salty-sweet treats, you’re going to flip for my Iced Peanut Butter Latte recipe! Between the roasted nuttiness of the peanut butter syrup, bold caffeinated punch of espresso, and creamy dreamy milk, this is an iced coffee drink you’re not going to want to miss. 

iced peanut butter latte on a white coaster on a round wooden serving tray on a white table with shelled peanuts, natural twine, and a white ceramic jug.

Move aside, PB&J—PBIL (a.k.a. peanut butter iced latte) is the liquid, grown-up version of the childhood favorite that’s won my heart. It’s rich, creamy, salty, sweet, with just the right amount of roasty-toasty coffee bitterness. In other words, it’s a peanut and latte lovers’ perfection. 🥜🥤

Made with homemade peanut butter coffee syrup, French press espresso, and a generous pour of milk, this 3-ingredient stunner is like coffee and dessert in one. And before you express your skepticism at the idea of peanut butter in coffee, remember—nutty coffee drinks are nothing new.

If you’re a fan of Starbucks’ iced hazelnut oat milk shaken espresso, chestnut praline latte, or chocolate hazelnut cookie cold brew, chances are you’ll love this iced peanut butter latte, too. Ready to add a little peanut buttery yum to your coffee break? Come meet me in the kitchen! 

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What does it taste like?

This peanut butter latte starts with the bold richness of freshly brewed espresso, balanced by creamy milk for a smooth, mellow base. Then comes the star: a silky, house-made peanut butter syrup that adds warm notes of roasted nuttiness and caramelized brown sugar sweetness. The result is a drink that’s nutty, slightly toasty, and just sweet enough — like sipping a peanut butter on a peanut butter cookie dunked in a creamy iced latte!

hand placing a glass straw in a pint glass filled with a homemade iced peanut butter latte.

Why You’ll Love This Iced Coffee Recipe

  • New, Yet Nostalgic - I’ve only recently started adding peanut butter to my coffee, and I’ve gotta say—I can’t believe it took me this long! If you loved peanut butter sandwiches as a kid, you’re going to love this peanut butter latte.
  • Salty-Sweet - The homemade coffee syrup we use to sweeten our latte has the salty nuttiness of peanut butter and the carmelly sweetness of brown sugar, lending a creamy, crave-worthy flavor profile to your iced coffee.
  • Cheaper Than A Café - It’s pretty much impossible to leave a coffee shop without spending at least $5 these days. But when you don the barista cap at home, you can get all the flavor for a fraction of the price—all without waiting in line.

Ingredients Needed

  • Peanut Butter Coffee Syrup - While you’re welcome to use store-bought coffee syrup, my homemade version is a snap to make with just water, brown sugar, and creamy peanut butter. 
  • Espresso - The concentrated coffee flavor of espresso helps balance out the peanut buttery sweetness of the syrup.
  • 2% Milk - Since my peanut butter syrup is made with real peanut butter, this iced latte is already quite rich. Using 2% milk helps keep the fat and calories at more reasonable levels while ensuring you still get a creamy mouthfeel.
peanut butter syrup, espresso, and milk measured out on a white table for making a peanut butter latte.

Substitutions

  • Peanut Butter Coffee Syrup - Iced lattes can be made with any flavor of coffee syrup you like! The ratio pretty much stays the same no matter what.
  • Espresso - Feel free to swap in 8 ounces of conventional coffee that has been chilled, or make peanut butter cold brew coffee instead.
  • 2% Milk - You’re welcome to use any percentage of dairy milk or any variety of plain or vanilla-flavored plant-based milk you like.
creamy iced peanut butter latte in a clear pint glass with peanut butter syrup dripping down the side and shelled peanuts scattered around.

How To Make An Iced Peanut Butter Latte

This speedy recipe comes together in just a few simple steps: 

Step 1: Add the peanut butter syrup to a glass of ice.

Step 2: Pour the espresso on top. Stir it a bit to combine.

Step 3: Top with cold milk and enjoy! (Feel free to froth the milk a bit first if you like.)

action shot of peanut butter syrup being poured into a glass of ice.
action shot of espresso being poured into the glass of ice with the peanut butter syrup.
action shot of milk being poured in the glass with the iced espresso and peanut butter syrup.

Optional Variations & Dietary Adjustments

  • Sugar-Free - Simply swap in the cup-for-cup brown sugar alternative of your choice when you make the peanut butter syrup, or buy a pre-made one at the store. (If you’re using plant-based milk, make sure to read your labels—most have at least a little added sugar.)
  • Vegan/Dairy-Free - Easily make a vegan version of this yummy iced coffee by using the plant-based milk of your choice. I recommend reaching for a “barista blend” whenever you’re going vegan—they’re specifically formulated to have a nice, thick consistency.  
  • Peanut Butter Cup Latte - The only thing better than peanut butter is peanut butter and chocolate. Add some Reese’s inspired goodness to your cup by using just half the syrup that’s called for and replacing the other half with mocha syrup ~or~ use your favorite chocolate milk and slightly reduce the amount of syrup you add to keep the latte from being too sweet.

Serving Suggestions

There’s more than one way to enjoy this iced peanut butter latte! Here are some delicious ideas to get you started:

closeup shot of a spoon drizzling extra peanut butter coffee syrup on top of an iced peanut butter latte.

Recipe Success Tips

  • Chill your glass. Pop your glass in the freezer for a few minutes before assembling for an extra-cold and refreshing experience.
  • Adjust sweetness to taste. The peanut butter syrup is naturally sweet from the brown sugar, so you can use less (or more!) depending on your preference.
    Use creamy peanut butter. Smooth, shelf-stable peanut butter blends into the simple syrup best. Natural or crunchy varieties can separate or leave bits behind.
  • Shake it up for extra froth. Want a foamy top without a milk frother? Add everything to a sealed jar or cocktail shaker with ice and shake vigorously before pouring over fresh ice.
  • Make the syrup ahead. The peanut butter syrup keeps well in the fridge for up to a week, so you can whip up peanut butter lattes in no time—all week long.

FAQs

What peanut butter does Starbucks use?

At the time of publication, Starbucks doesn’t yet have a peanut butter coffee syrup. The only peanut butter I’ve seen at the chain are packs of Justin’s honey peanut butter in the pre-wrapped snack packs in the deli section.

Can you mix peanut butter in coffee?

I probably wouldn’t recommend stirring straight up peanut butter into your coffee—it’s a bit too thick. Rather, make peanut butter syrup for a drizzle-able consistency that’ll stir into your drink more easily!

Do peanut butter and coffee go together?

I sure think so. If you’ve ever eaten peanut butter toast or a peanut butter cookie with your morning cuppa, you should have a pretty good idea of what to expect.

Homemade Peanut Butter Latte Nutrition

At 317 calories per serving, this iced peanut butter latte is a bit of a treat. But, with 11 grams of protein and 14 grams of fat (thanks to the peanut butter and milk), it also brings some staying power making it more satisfying than most coffeeshop drinks.

The 39 grams of carbohydrates include 35 grams of sugar, mostly from the homemade peanut butter syrup. While it’s definitely a sometimes-treat, the fat and protein help slow the absorption of those sugars, which may help avoid a major blood sugar spike. For added protection, pair it with a high-fiber snack.

If you're looking to lighten it up in terms of fat, calories, or sugar, consider using a lower-fat milk, halving the syrup, or trying a sugar substitute like monkfruit or stevia in your syrup. Either way, it’s a fun, indulgent drink that offers a little nutritional bonus from the protein-packed peanut butter. Enjoy every sip—just do it in moderation.

Total nutritional content per serving is:

  • Calories: 317 calories
  • Total Fat: 14 grams
  • Protein: 11 grams
  • Sodium: 166 mg
  • Carbohydrates: 39 grams
  • Sugar: 35 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

hero shot of a homemade iced peanut butter latte in a clear pint glass with a glass straw on a white table with a wooden serving tray and white coaster; shelled peanuts are scattered around and a roll of natural twine is slightly unrolled and framed around the serving tray.

Other Iced Coffee Recipes

Print Recipe
5 from 2 votes

Iced Peanut Butter Latte

This salty-sweet Iced Peanut Butter Latte tastes like the ultimate mashup of iced coffee & Reese's pieces. Just 3 ingredients needed!
Prep Time2 minutes
Total Time2 minutes
Course: Drinks
Cuisine: American
Keyword: Peanut Butter Latte
Servings: 1 drink
Calories: 317kcal
Author: Megan Byrd

Ingredients

Instructions

  • Add ice to a tall glass, then pour in the peanut butter syrup. Top with espresso and stir.
  • Add your milk of choice, then drizzle with more peanut butter syrup if desired. Drink up!

Nutrition

Serving: 1drink | Calories: 317kcal | Carbohydrates: 39g | Protein: 11g | Fat: 14g | Sodium: 166mg | Sugar: 35g
Iced peanut butter latte.

xoxo Megan

Homemade Raspberry Iced Tea

Sweet, tart, refreshing, and bold, summer isn't summer without a pitcher of Homemade Raspberry Iced Tea. It's made with fresh raspberries and everyday ingredients in just a few simple steps, giving it a robust and fresh taste that puts bottled and powdered versions to shame! Pour this easy summer drink everywhere loved ones and friends gather.

A glass of raspberry iced tea surrounded by raspberries on the counter.

Consider this the summer of iced tea! I mean, no summer is actually complete without the classic drink, but this is the year I'm planting my flag in the ground (or, shall I say, sand)? They're fresh, fruity, bold, easy to make, totally summer, and great for get-togethers.

So far, I've shared all my best iced tea recipes: mango, strawberry, peach, and even chai. Today, I decided it was time to share another classic: raspberry!

Like all my other recipes, this one is surprisingly easy to make — like most good summer recipes should be! — but big in flavor and refreshment and bursting with warm weather vibes. Make a batch when you need a full-flavored pick-me-up, want to relax with friends and family, or need a crowd-friendly drink for your next outdoor gathering.

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What Is Raspberry Iced Tea?

This recipe for raspberry iced tea is one of my favorite ways to enjoy this iconic, refreshing, and lightly caffeinated summer drink. It's made in just a few simple steps (brew the tea, mix with syrup, chill, and serve) with everyday ingredients like black tea bags, raspberries, sugar, and water. Unlike pre-made bottled or powdered versions, this iced tea bursts with juicy, sweet, and tangy raspberry flavor. Best of all, there are no strange, hard-to-pronounce ingredients — a difference you'll taste in every sip!

This summer, serve a tall, frosty pitcher of this iced tea anywhere friends gather — BBQs, picnics, graduation parties, pool parties, and front porches — for rave reviews. It's a memorable drink everyone will love.

What Does It Taste Like?

Take just one sip of this berry-infused sipper and you'll instantly understand its legendary status. The fresh and full raspberry flavor hits your taste buds first; you can tell no corners were cut — this drink was made with fresh summer fruit. Next up is the earthy, freshly-brewed black tea. It's bold, hydrating, and refreshing, and you look forward to its impending light caffeine kick.

The sweet, fruity syrup and full-bodied tea are a match made in heaven. Served over ice, they create a quintessentially summer drink, ideal for pairing with savory meals, breakfast, tea time, or spiking for happy hour. No summer beverage repertoire is complete without it!

A side shot of a glass of raspberry iced tea.

Why You'll Love This Raspberry Iced Tea Recipe

If you've ever wondered how to make raspberry tea after drinking it at a dinner party or restaurant, this post is for you! Here's why you'll love this delicious homemade version:

  • So Much Better Than Store-Bought — Not even mentioning the added chemicals and preservatives in bottled tea (source), the fresh berry flavor, made from fresh fruit, is simply the best! Store-bought can't compare.
  • Simply Summer — Aside from fresh lemonade, there's no better way to welcome warm weather!
  • Beginner-Friendly — Even the most novice cooks can master this from-scratch drink. You only need a saucepan, measuring cup, strainer, and a pitcher!
  • Perfect for Entertaining — A pitcher of fresh iced tea is guaranteed to elicit oohs and ahhs from dinner guests. It's special, yet low ABV!

Ingredients

Ready to start? Here's what you'll need:

  • Tea Bags — Although you can use any brand, Lipton black tea is my top pick for iced tea because it's readily available and budget-friendly. You will need 10-12 tea bags.
  • Raspberry Syrup — An easy homemade syrup, made with fresh berries and bursting with juicy, sweet flavor. Though you can use premade syrup, you won't regret making it yourself. It's simple to prep and tastes worlds better!
  • Water — I recommend using filtered water if possible.
  • Raspberries and Mint — These optional garnishes add a fresh and eye-catching finish!
An overhead shot of the ingredients needed to make raspberry iced tea.

Substitutions

  • Decaf Tea — Swap your favorite decaf black tea bags for their caffeinated counterparts. You can also use peppermint tea for a lighter, more herbaceous drink.
  • Green Tea — For a milder, more earthy drink, substitute green tea. I recommend Tazo Organic Zen!
  • Berries — Stir in blueberry syrup, cherry syrup, or blackberry syrup for a fruity twist.
A hand grabbing a glass of raspberry iced tea.

How to Make Raspberry Iced Tea

This raspberry sweet tea is as easy as 1-2-3-(4), allowing you more time to sit back, relax, and enjoy the finer things this summer!

Step 1: Prepare the tea bags by removing them from the box, tying them together, and clipping off the paper tags.

Step 2: Steep the tea by bringing 4 cups of water to a boil over medium heat. Once boiling, remove the pan from the heat and add the tea bags. Steep for 5 minutes. After the steeping time, remove the tea bags, allowing the tea to drip out of them before discarding them.

Step 3: Assemble the tea. Pour the warm tea into a large pitcher, then pour in 3 cups of cold water. Add the raspberry syrup, then stir. Place the raspberry ice tea in the refrigerator and cool completely.

Step 4: Serve. Once cooled, pour the raspberry tea over ice and garnish with fresh raspberries and/or mint leaves, if desired. Then, drink up!

An overhead shot of a saucepan of raspberry syrup.
Pouring the brewed tea into a large pitcher.
Adding the raspberry syrup to a large pitcher of tea.
Pouring the raspberry iced tea into a glass of ice.

Optional Variations & Dietary Adjustments

Adjust this sweet summer sipper to your preferences and needs by taking any of these variations:

  • Sugar-Free or Reduced Sugar — Make this tea plenty sweet without the sugar by sweetening the raspberry syrup with monkfruit or stevia.
  • Decaffeinated — Swap decaffeinated black tea for standard for an ultra-modest 1 to 8 mg of caffeine per serving.
  • Mixed Berry — Simmer any combination of blackberries, raspberries, blueberries and/or strawberries for a mixed berry iced tea.
  • Sparkling — For a fizzy, effervescent finish, mix the raspberry syrup into the freshly brewed hot tea, let it cool completely, and then stir in three cups of chilled sparkling water before serving over ice.

Serving Suggestions

There are only good reasons to enjoy this berry iced tea, such as:

  • Brunch Bevvie — Elevate your standard weekend morning spread with a tall, cold pitcher of iced tea, pairing it with everything from banana carrot muffins or strawberry waffles to scrambled eggs, fruit salad, or cinnamon rolls.
  • Lunch and Dinner Showstopper — A cool and frosty cup of raspberry iced tea is a delicious complement to nearly all your savory spring and summer meals, like zucchini boats, strawberry cucumber salad, or spicy southwest salad.
  • Front Porch Sweet Sipper — A glass or two is guaranteed to be the best way to unwind from busy, warm days. A loved one and a few rocking chairs are highly recommended!
  • Boozy Boost — Up the ABV with a splash of bourbon, lemon or peach vodka, or blanco tequila.
  • Raspberry Sweet Tea Popsicles — Pour the tea into popsicle molds and freeze for the utmost refreshment, perfect for enjoying poolside or as a cooling dessert.
A close-up overhead shot of a class of raspberry iced tea with raspberries and mint.

Recipe Success Tips

  • Don't overbrew the tea. Doing so can make it bitter. I recommend steeping the tea for 5 minutes; however, you can increase the time if the package directions recommend doing so for a stronger tea. Otherwise, if you'd like a more robust tea flavor, brew an extra tea bag or two.
  • Drip the tea from the bags, don't squeeze. This can also add a bitter, pungent taste to the raspberry tea recipe. Instead of pressing or squeezing the bags, let their excess liquid drip out before removing.
  • Cool completely before serving. I recommend preparing the tea at least a few hours before serving, so it has ample time to chill. Serving it warm will cause the ice cubes to rapidly melt, diluting the tea's flavor.
  • Add more or less syrup to taste. For a moderate sweetness and lighter fruity flavor, start by mixing in 1 cup of raspberry syrup and add more to taste. For a sweeter drink, start with 1 ½ cups of syrup and add more if desired.

FAQs

Is raspberry iced tea the same as raspberry leaf tea?

No, the two are not the same. Raspberry leaf tea is tea that is made from the leaves of raspberry bushes, whereas raspberry iced tea is made from brewed black tea leaves that are sweetened with raspberry syrup. Raspberry leaf tea has many purported benefits, including supporting labor and childbirth, female, and digestive health (source), but this homemade raspberry iced tea is primarily consumed for enjoyment.

How far in advance can I make this?

You can prepare this iced tea up to 2 days in advance. Once mixed, cover the pitcher and refrigerate before serving.

Is iced tea high in caffeine?

One cup of this raspberry iced tea contains anywhere from 45 to 85 mg of caffeine per cup, depending on the amount of ice added. For reference, a cup of iced coffee typically contains between 85 and 200 mg of caffeine.

Nutritional Info

Each serving of this cool and refreshing sweet tea contains 113 calories, making it a light, drinkable treat you can feel good about enjoying. Most of the calories come from carbohydrates — each glass has 29 grams, 27 of which come from sugar. Sip a tall glass after a vigorous hike, yard work sesh, or long dog walk to refuel and rehydrate all summer long.

If carbs are a concern or if you'd like to sip throughout the day without a growing calorie count, consider using an alternative sweetener, such as cup-for-cup monkfruit or stevia. Making this substitution will lower the calories to just 10 per serving, all of which come from the natural sugars in the raspberries.

The sodium is ultra-low, delivering only 5 mg per sipper. Like many other iced tea recipes, this sweet tea with raspberry is fat-free and contains no protein. To add up to 10 grams of protein staying power, stir in 1-2 tablespoons of unflavored collagen powder into individual servings before adding ice.

Total nutritional content per serving is:

  • Calories: 113 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 5 mg
  • Carbohydrates: 29 grams
  • Sugar: 27 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

A close-up side shot of a glass of raspberry iced tea with raspberries and mint in it.

Other Iced Tea Recipes

Recipe Card

Print Recipe
5 from 1 vote

Homemade Raspberry Iced Tea

Sweet, tart, refreshing, and bold, summer isn't summer without a pitcher of Homemade Raspberry Iced Tea. It's made with fresh raspberries and everyday ingredients in just a few simple steps, giving it a robust and fresh taste that puts bottled and powdered versions to shame! Pour this easy summer drink everywhere loved ones and friends gather.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: Raspberry Iced Tea
Servings: 7 servings
Calories: 113kcal
Author: Megan Byrd

Equipment

  • 1 medium saucepan
  • 1 large pitcher

Ingredients

  • 10-12 black tea bags (I used Lipton)
  • 4 cups water boiling
  • 3 cups water cold
  • 1 ½ cups raspberry syrup
  • fresh raspberries and/or mint leaves optional for garnish

Instructions

  • Remove the tea bags from the box and tie them together, then clip the paper tags off.
  • Bring 4 cups of water to a boil over medium heat. Once boiling, remove from heat and add the tea bags. Steep for 5 minutes. After steep time, remove the tea bags, allowing the tea to drip out of them before discarding them.
  • Pour the warm tea into a large pitcher, then pour in 3 cups of cold water. Add the raspberry syrup, then stir. Allow the mixture to cool before serving.
  • Once cooled, pour the raspberry tea over ice, and garnish with fresh raspberries and/or mint leaves if desired, then drink up!

Notes

This recipe makes roughly 7 cups of raspberry iced tea!

Nutrition

Serving: 1cup | Calories: 113kcal | Carbohydrates: 29g | Sodium: 5mg | Sugar: 27g
Raspberry iced tea.

xoxo Megan

Homemade Watermelon Syrup

My boldly colored, delightfully sweet and juicy Watermelon Syrup recipe is the easy, 2-ingredient flavor booster you need in your summer arsenal. Ideal for adding a magenta hue and a fresh, honeyed melon flavor to anything it touches, this DIY Monin drink syrup is pure pink perfection!

clear collins glass filled with homemade watermelon syrup on a white table with wedges of fresh watermelon scattered around.

Making homemade drink syrups is one of my favorite tasks on meal-prep day. They’re invariably simple to whip up and make it so easy to add a variety of flavors to my drinks, desserts, and breakfasts. My newest watermelon syrup is right in time for summer—if you’re a fan of the fruit, you’re going to want to give it a shot. 

Unlike fake watermelon flavorings that have an artificial tinge that’s impossible to ignore, this ferociously fuschia drizzle tastes exactly like the real thing—because it is. It’s made with just fresh watermelon and sugar!

So, next time you have a craving for a pretty pink fruit-infused homemade lemonade or a pitcher of watermelon sweet tea, give this simple recipe a whirl. Cheers to fun in the sun!!

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What does it taste like?

This homemade watermelon syrup tastes like summer in a bottle—bright, juicy, and irresistibly fresh. Made with nothing but ripe watermelon and sugar, it captures the pure essence of the fruit at its peak: sweet but not cloying, with a refreshing, melon-kissed finish that lingers on your tongue. Each drizzle bursts with the nostalgic flavor of chilled watermelon slices on a hot day—cool, lightly floral, and subtly honeyed. 

45 degree angle downward shot into a collins glass filled with homemade watermelon simple syrup.

Why You’ll Love This Infused Simple Syrup Recipe

  • Quick & Simple - This homemade drink syrup couldn’t be easier to make if it tried! Just sprinkle sugar over fresh watermelon chunks, let it sit and macerate for a few hours, then strain out the fruit chunks. All in, you’re looking at just 5 minutes of active prep time.
  • Bright & Fresh - With a near-neon hue and a flavor that tastes like a big bite of juicy melon, this watermelon syrup is bright in more ways than one!
  • Better-For-You - Monin watermelon syrup tastes good enough, but the ingredient list leaves much to be desired. Between the “natural” and artificial flavor, potassium sorbate, and FD&C red #40, my RDN brain short-circuits. Luckily this sweet, summery simple syrup is made with just watermelon and sugar!

Ingredients Needed

  • Fresh Watermelon - To pick a good watermelon, look for one that feels heavy for its size with a deep hollow sound when tapped—this means it’s nice and juicy. The skin should be dull (not shiny) and firm and has a creamy yellow spot on the bottom—this means it ripened on the vine rather than a truck. 
  • Granulated Sugar - Plain white sugar has a neutral sweetness, letting the flavor of the melon shine as bright as its electric pink hue! Note that caster sugar and superfine sugar are the same as white sugar, just with smaller granules—feel free to use them as 1:1 substitutes.
cubed watermelon and white sugar measured out on a white table for making homemade watermelon syrup recipe.

Substitutions

  • Fresh Watermelon - This recipe should work well with any type of melon you prefer—honeydew, cantaloupe, and canary melon are also yummy.
  • Granulated Sugar - Feel free to swap in pure cane sugar for a less-refined alternative.
glass of homemade Monin watermelon syrup on a white table surrounded with fresh wedges of watermelon.

How To Make Watermelon Syrup

Step 1: Sprinkle the sugar on top of the watermelon cubes and toss to combine.

Step 2: Macerate. Let rest for about 2 hours for maceration to occur, tossing once at the halfway point. After that time, you should see the watermelon chunks surrounded by syrup. 

Step 3: Strain the watermelon solids from the syrup. You can either toss them in the compost, or blend and freeze them for tasty ice pops.

Step 4: Decant & Chill. Transfer the watermelon syrup to an airtight container, preferably with a pour-spout lid. Use as desired, and refrigerate for up to a week.

cubed watermelon in a large bowl with sugar sprinkled over the top.
wooden spoon in a bowl with the macerated watermelon; the chunks are floating in the syrup that was drawn out.
straining the fresh watermelon chunks from the syrup using a mesh strainer.
action shot of homemade watermelon simple syrup being poured into a glass.

Optional Variations & Dietary Adjustments

  • Refined Sugar-Free Watermelon Syrup - You’re welcome to make this a lower calorie, lower carb, and mostly diabetic-friendly syrup by swapping in the cup-for-cup sweetener of your choice (e.g. monk fruit). 
  • Add Herbs - Basil watermelon syrup and watermelon mint syrup both sound dreamy, don’t they? Simply bruise a small bunch of either herb by slapping the leaves with your palms, then add them to the bottom of the bowl with the watermelon and sugar. They should infuse the syrup with a mild herbaceousness for a fun, grown-up twist.
  • Add Citrus - Squeeze the juice of a fresh lemon or a few fresh limes over the sugared watermelon for a tangy twist. 

Serving Suggestions

Add a splash of summer to all your favorite drinks and snacks with this simple watermelon syrup. Here are just a few ideas to get you started:

  • Drinks Galore: Stir into unsweetened iced tea to make a watermelon fruit tea or make a fun twist on pink lemonade. You can also make a DIY watermelon soda by adding it to sparkling water, seltzer, or club soda. Alternatively, try using watermelon syrup for cocktails like mojitos and margaritas.
  • Brighter Breakfast: Drizzle the watermelon syrup over smoothie bowls or yogurt bowls for a fruity kick.
  • Daring Desserts: Swirl into vanilla ice cream, make flavored whipped cream, or use as a topping for cheesecake or pound cake.
  • Fruit Snacks, Reimagined: Mix your favorite sliced fresh fruit with a drizzle of watermelon syrup for the easiest fruit salad around.
  • Frosty & Fresh: Use the syrup as a base for homemade popsicles, shaved ice, or watermelon slushies.
  • Surprising Salads: Add a splash to vinaigrettes or drizzle over a fruit salad for extra watermelon-y sweetness.
hand grabbing the collins glass of watermelon syrup from a white table.

Recipe Success Tips

  • Be Patient - It takes time for sugar to extract all that juicy goodness from the watermelon. Make sure to give it at least 2 hours. If you’re not going to be around, cover the top of your bowl with cling wrap and pop it in the fridge. You can leave it there for up to a day before straining.
  • Use Smart Storage - Nobody likes a sticky counter or sticky fridge! Invest in a good syrup bottle, squeeze bottle, or mason jar pour-spout lid so you can ensure the watermelon syrup goes where it’s supposed to, and nowhere else.
  • Use Good Watermelon - This goes without saying! Since it’s the star of our syrup, you want to make sure it’s harvested at peak freshness. If it’s not as sweet as you like, don’t worry—the sugar will take care of that. 😉

FAQs

How long does watermelon syrup last?

It should keep well in the fridge for up to a week. You can also freeze it for up to 6 months. If you go this route, I recommend freezing it into ice cube shapes so you can use only what you want when you want it. 

What to do with watermelon syrup?

Use it to add bright watermelon flavor to anything you like! I typically use it for making pink lemonade, iced sweet tea, and watermelon cocktails, but you can also use it to flavor everything from frosting to smoothies, porridge to vinaigrettes!

How do I make a watermelon drink?

Start with the unsweetened base of your choosing, then mix about 2 tablespoons of watermelon syrup into each 8-ounce serving, or use it to taste. 

Is it hard to make homemade fruit syrup? 

Not this watermelon syrup! (Or my peach syrup, come to think of it.) Just toss fresh fruit with sugar and let the sugar extract all the juicy goodness over the course of a few hours!

What flavors pair well with watermelon?

Watermelon pairs well with a wide range of flavors thanks to its sweet, juicy, and subtly floral profile. Bright citrus like lime, lemon, and grapefruit enhances its refreshing qualities, while herbs such as mint, basil, and tarragon add a fresh, aromatic twist. It also complements other fruits like strawberries, blueberries, pineapple, and mango.
For a bit of heat or contrast, spices like chili powder, Tajín, ginger, and black pepper work beautifully. On the savory side, salty ingredients like feta cheese, prosciutto, or balsamic vinegar create a satisfying sweet-and-salty balance. Floral notes from rose water or elderflower, and sweet accents like honey, vanilla, or coconut, also make for delightful pairings.

Homemade Watermelon Simple Syrup Nutrition

This homemade watermelon syrup is a simple, fruit-forward sweetener that offers a natural alternative to store-bought syrups that come with added preservatives and artificial ingredients. I think its appeal lies in the clean, minimal ingredient list and the fresh flavor it brings to a variety of drinks and dishes. 

Each serving contains 68 calories, all of which come from carbohydrates—primarily natural sugars extracted from the watermelon and added granulated sugar. It’s fat-free, sodium-free, and contains no protein, but like any sweetener, it’s best enjoyed in moderation—especially for those managing blood sugar levels. 

That said, it’s a fun, flavorful way to add a dose of watermelon goodness to your day—no fuss required. Enjoy every drizzle!

Total nutritional content per serving is:

  • Calories: 68 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 0 mg
  • Carbohydrates: 17 grams
  • Sugar: 17 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

hero shot of a glass of watermelon simple syrup on a white table surrounded by wedges of fresh watermelon with a green houseplant and a white ceramic jug blurred out in the background.

Other Homemade Syrup Recipes

Print Recipe
5 from 1 vote

Homemade Watermelon Syrup

My easy Homemade Watermelon Syrup recipe is made with just 2 ingredients & almost no prep. Perfect for summery drinks & desserts!
Prep Time10 minutes
Rest Time:2 hours
Total Time2 hours 10 minutes
Course: Drinks
Cuisine: American
Keyword: Watermelon Syrup
Servings: 24 servings
Calories: 68kcal
Author: Megan Byrd

Equipment

Ingredients

  • 3 lbs cubed watermelon (about 6 heaping cups)
  • 2 cups granulated sugar

Instructions

  • Toss the watermelon and sugar together until the sugar is completely moistened and evenly distributed.
  • Allow the watermelon mixture to sit at room temperature for 2 hours, tossing halfway through.
  • After 2 hours, strain the watermelon syrup from the solids using a fine mesh strainer. Reserve the syrup, discard or save the watermelon solids for another use.
  • Transfer the watermelon syrup to an airtight container or syrup bottle, and store in the fridge for up to 7 days.

Notes

This makes about 3 cups of watermelon syrup. 

Nutrition

Serving: 2tablespoon | Calories: 68kcal | Carbohydrates: 17g | Sugar: 17g
Watermelon syrup.

xoxo Megan

Summer Skies Drink (Starbucks Copycat)

Welcome warmer weather in Starbucks style with my DIY Summer Skies Drink! This pale blue beauty is filled to the brim with a trio of berry flavors and creamy coconut milk, plus a cache of bright red raspberry popping boba at the bottom. 

homemade Starbucks summer skies drink in a clear pint glass on a white table surrounded by fresh blueberries, blackberries and raspberries and a jar of popping raspberry boba in the background.

We’re quickly approaching that time of year when Starbucks Refreshers become a part of my daily routine. After all, being a mom is a sweaty, thirsty, unglamorous business—especially during summer when the kids are home full-time. 😅

This creamy, dreamy, cerulean sipper is a coconutty twist on Starbucks summer berry refresher and summer berry lemonade refresher, swapping out the water or lemonade for lightly sweetened coconut milk. In other words, it is the pink drink to the strawberry açai refresher. 

While the azure color might seem alarming, I assure you, there’s nothing to worry about! It’s all-natural in this homemade version of the Starbucks summer drink, relying on nutrient-packed blue spirulina for its pretty hue. Don’t you love knowing what goes in your body?!? Me too.

So, next time you’re in need of a little refreshment that’s more interesting than water and less buzzy than iced coffee, give my DIY summer skies a try!

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What does it taste like?

Imagine the taste of a beach sunset in a cup—bright, dreamy, and refreshing all at once. The first sip of my homemade Starbucks Summer Skies Refresher tastes like a burst of berries—juicy raspberry, blueberry, and blackberry notes swirled with subtle hints of white grape and citrus. 

The addition of creamy coconut milk softens everything with its mellow sweetness and rich, velvety texture. It’s a little like sipping on a berry creamsicle with a gentle tropical twist. It’s light yet luscious, fruity yet smooth—perfect for hot afternoons, poolside lounging, or whenever you’re craving something cool, colorful, and a little bit quirky.

hand placing a silver boba straw in the homemade summer skies drink.

Why You’ll Love This Starbucks Refresher Recipe

  • Budget-Friendly - As much as I love Starbucks, buying their drinks has become quite an indulgence. Last time I went, I spent nearly $7 for a single drink! This economical DIY means you can make a week’s worth of dreamy summer skies for the cost of just one at the café.
  • One & Done - Like the majority of my refresher recipes, you’ll make enough of the base to last for 4 drinks. 10 minutes now for sweet, fruity refreshment all week long? That sounds like a deal to me!
  • Rich, But Not Heavy - Creamy drinks can sometimes weigh me down, but this summer sipper is as airy-light as the name suggests. It has a lovely balance of acidity and creaminess, sort of like a liquid berry sherbet.

Ingredients Needed

  • Summer Berry Refresher Base - Making this drink base is the only prep you’ll need to do. It’s made with water, white grape juice, sugar, a trio of berry extracts, a touch of citric acid, and blue spirulina.
  • Sweetened Coconut Milk - I recommend getting the kind that comes in a carton, not the canned variety (which might be a little thick here). 
  • Raspberry Popping Boba - These juicy little nuggets are like miniature Gushers fruit snacks, adding bright color, berry flavor, and a fun texture to the drink. 
  • Ice - Make sure you have enough for both shaking the summer skies drink base together and enough for a fresh glass to strain it over. If possible, start with filtered water for the best taste. 
overhead shot of the ingredients needed to make a DIY Starbucks copycat summer skies drink measured out on a white table.

Substitutions

45 degree downward view into an iced glass of summer skies drink; the ice is floating in the pale blue liquid and the dark orange-red raspberry popping boba are at the bottom of the glass.

How To Make Starbucks Summer Skies Drink

This simple Starbucks copycat recipe comes together in just a few simple steps:

Step 1: Make the Summer Berry Refresher Base. Mix the ingredients together in a small saucepan, bring to a simmer while stirring constantly, removing from heat when the sugar and spirulina powder are dissolved.

Step 2: Cool the Base in a mason jar in the fridge.

Step 3: Add the chilled refresher base and coconut milk to a cocktail shaker with ice.

Step 4: Shake until frothy and well combined.

Step 5: Strain into a glass of raspberry boba topped with ice. Add a boba straw and drink up!

saucepan filled with the ingredients to make Starbucks summer berry refresher base.
summer berry refresher base after cooking and cooling in a mason jar.
action shot of coconut milk being poured into a shaker with ice and summer berry refresher base.
summer skies drink in a quilted glass shaker with a silver cocktail shaker top attached.
action shot of a hand straining the shaken summer skies drink into a glass of raspberry popping boba and ice.

Optional Variations & Dietary Adjustments

  • Sugar-Free Summer Skies - Make the summer berry refresher base with your preferred cup-for-cup sugar substitute, swap in unsweetened coconut milk, and omit the raspberry popping boba for a diabetic-friendly version that’s lighter on calories and carbs.
  • Caffeinated - Starbucks refreshers are all made with green coffee extract, which gives them a bit of buzzy energy. I make mine caffeine-free so I can share with the kids, but you’re welcome to add green coffee extract or green tea extract if you like!
  • Add Protein - Rather than using raspberry popping boba, add texture with protein-packed chia seeds. Soak 2 tablespoons of chia seeds in ¼ cup of hot water for about 45 minutes, or until the liquid is mostly absorbed and the chia are room temp.

Serving Suggestions

This homemade summer skies drink is a looker all on its own, but there are a few ways to gussy up your glass:

  • Poolside Perfection – Pour it into a tall glass filled with ice, add a few fresh berries and a sprig of mint for garnish, and serve with a colorful reusable straw. Summer lounging with vibes.
    Berry Brunch Mocktail – Serve in champagne flutes or coupe glasses with a rim of pink sugar or shredded coconut. It makes a festive non-alcoholic brunch drink that feels fancy without the booze.
  • Tropical Party Pitcher – Hosting a summer gathering? Double or triple the recipe and serve it in a clear glass pitcher so the dreamy blue hue shines through. Add frozen berries as edible “ice cubes” and float some thin lime or lemon slices on top.
  • Popsicle Form – Freeze the drink in molds to make creamy berry popsicles. It’s a great way to repurpose leftovers (if there are any!).
  • Adults-Only Twist – For a cocktail version, add a splash of coconut rum, vodka, or berry liqueur. Shake with ice and strain into a cocktail glass for a beachy evening treat.
  • Midday Pick-Me-Up – Pour over pebble ice in your favorite tumbler for an energizing, dairy-free afternoon boost that tastes like a Sonic treat. (Seriously, why is that ice so good?!?)
side on view of a pint glass filled with a homemade Starbucks summer skies drink on a white table surrounded by a trio of fresh berries with a green houseplant and a clear collins glass of raspberry popping boba blurred out in the background.

Recipe Success Tips

  • Start Cold - Give the summer berry refresher base ample time to chill out in the fridge so you don’t dilute the flavors when you shake up your summer skies. To keep your drink extra frosty till the last sip, freeze your glass for about 15 minutes before shaking.
  • Boba Straws Required - If you’re adding boba pearls to your drink, you’re gonna need an actual boba straw to enjoy your drink. If you try using a regular straw, it’ll just get clogged!
  • Batch Up - If you need to serve a larger crew (or simply want to be prepared for a thirsty week), feel free to double or triple the berry refresher base as needed. You can always freeze any extra if you want to cut back on your prep. 

FAQs

Is summer skies drink vegan? Does it have dairy?

Yes, the Starbucks Summer Skies Drink is dairy-free and vegan-friendly—even if you don’t make my DIY version. As coconut milk is plant-based, this drink contains no dairy products, making it suitable for those following a vegan diet or avoiding dairy.

Does the summer skies drink have coffee? What about caffeine?

If you purchase a Summer Skies drink from Starbucks, it will have green coffee extract added for a little pop of caffeine. My homemade version omits the extract, though you’re welcome to add it if you like!

Does the summer skies drink have boba?

Yes, the Starbucks Summer Skies Drink includes raspberry-flavored popping pearls, which are similar to regular boba. They’re not the traditional chewy tapioca balls found in classic bubble tea; instead, they are juice-filled spheres of tapioca that burst with raspberry flavor when bitten into.

Is summer skies drink seasonal? When is summer skies drink leaving?

Yes, the Starbucks Summer Skies Drink is a seasonal offering. It was reintroduced as part of Starbucks' 2025 summer menu on May 20, 2025, alongside other limited-time items like the Iced Horchata Oatmilk Shaken Espresso. 

While Starbucks hasn't specified an exact end date for this seasonal treat, summer beverages typically remain available until late August or early September, depending on demand and inventory. The drink is offered while supplies last, so availability may vary by location.

Homemade Starbucks Summer Skies Drink Nutrition

At 182 calories per serving, this vibrant Summer Skies copycat is a light, refreshing option that’s perfect for a hot day. With 40 grams of carbs and 37 grams of sugar, this is definitely a “fun drink,” meant to be enjoyed in moderation like a sweet treat rather than an everyday hydration source.

The fat content is minimal (just 2 grams), thanks to the use of coconut milk, which also adds a bit of creamy texture and a subtle tropical flavor without introducing dairy. It’s completely dairy-free and vegan, making it a great option for those with lactose intolerance or plant-based preferences.

The sodium content is very low (just 12 mg), which is nice for anyone keeping an eye on salt intake. However, keep in mind there’s no protein or fiber, so pairing it with a balanced snack—like a handful of nuts or a slice of avocado toast—can help create a more satisfying, blood sugar–friendly combo.

If you’re looking for a colorful way to treat yourself, this copycat recipe checks a lot of boxes: fun, flavorful, dairy-free, and photogenic. Just be mindful of the sugar, and balance it out with other low-sugar choices throughout your day. Enjoy every sip!

Total nutritional content per serving is:

  • Calories: 182 calories
  • Total Fat: 2 grams
  • Protein: 0 grams
  • Sodium: 12 mg
  • Carbohydrates: 40 grams
  • Sugar: 37 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

closeup shot of a clear pint glass with a copycat summer skies drink from Starbucks.

Other Starbucks Refresher Recipes

Print Recipe
4 from 3 votes

Summer Skies Drink (Starbucks Copycat)

Stop paying Starbucks prices & make my DIY Summer Skies Drink recipe instead! Creamy coconut-berry refresher with raspberry popping boba.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: Summer Berry Lemonade Refresher
Servings: 1 drink
Calories: 182kcal
Author: Megan Byrd

Equipment

Ingredients

Summer Berry Refresher Base:

Summer Skies Drink:

Instructions

  • Make the Summer Berry Refresher Base: Add all the base ingredients to a medium saucepan and whisk together over low heat until everything is combined and the blue spirulina is dissolved. Remove from heat, transfer to a large jar, and allow to cool completely before using.
  • Pour ½ cup of the refresher base, ½ cup coconut milk, and a handful of ice into a cocktail shaker or large jar with a lid and shake until well combined. Set aside.
  • Add the raspberry boba to a tall glass, then add a handful of ice. Strain your summer skies drink from the cocktail shaker/large jar into the tall glass over the raspberry boba. Add a boba straw and drink up!

Notes

Note: This makes 3 cups of base, enough for 6 drinks. Store any leftover refresher base in the fridge for up to 1 week. 

Nutrition

Serving: 1drink | Calories: 182kcal | Carbohydrates: 40g | Fat: 2g | Sodium: 12mg | Sugar: 37g
Summer skies drink.

xoxo Megan

17+ Iced Tea Recipes

Make your favorite summer sipper extra refreshing and delicious with these Iced Tea Recipes! From classics like peach and chai iced lattes, to Starbucks copycat recipes and internationally-inspired chai, Thai tea, and boba tea, these easy recipes are guaranteed to add a tasty twist to tea time.

No summer is complete without at least a pitcher or two of iced tea! Whether infused with fruit, enhanced with sweet spices, elevated with milk and boba pearls, or unsweetened, it's a refreshing and hydrating way to cool off on a warm day.

Ready in just a few easy (really!) steps that even the most novice cook can master, iced tea is a fan-favorite addition to backyard barbecues, pool parties, and potlucks. Keep it classic for guests of all ages, or add a splash of your favorite liquor (rum, bourbon, tequila, or vodka!) to make them into cocktails.

Whichever direction you choose, each recipe is guaranteed to offer a refreshing, cool reprieve from busy and hot summer days. Let's grab our tea bags, heat the water, and get ready to drink up, shall we?!

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How to Make Iced Tea with Tea Bags — 3 Methods!

There are three methods for making iced tea. Each has its pros and cons, though hot brewing is the most commonly used.

Method 1: Cold Brew. Add the tea bags to a pitcher of cool water, cover, and refrigerate for 6-12 hours or overnight until the tea is your desired strength. I recommend using 1 cup of water for every tea bag for balanced, smooth, and flavorful tea.

Method 2: Hot Brew. Bring the water to a boil, remove it from the heat, and add the tea bags. Steep for 5-10 minutes or as directed until the tea is your desired strength. Remove the tea bags, add cold water, and refrigerate for 2-4 hours or until completely cool. Serve the tea over ice. For this method, boil ½ cup of water and add ½ cup of cool water per tea bag before refrigerating.

Method 3: Hot Brew & Ice Chill. Brew the tea bags in hot water for 5-10 minutes or as directed, remove the tea bags, and pour the tea over a large pitcher of ice to chill. Boil ½ cup of water and use ¾ cup of ice for every tea bag. This is the quickest method, but it can make your iced tea cloudy if the water is too hot. Let the boiled water cool slightly before adding the tea bags.

Pro-Tips for the Best Homemade Iced Tea

Ensure crisp, cool, and refreshing iced tea every time with these no-fail tips:

  • Measure the Water—This isn't the time to eyeball it; too little water can make the tea bitter, and too much can dilute it. I recommend a large glass measuring cup for the easiest measuring, though any size will do.
  • Time the Steeping — Whether you set a timer on your watch or the microwave, steep the tea for the directed amount of time so it doesn't turn bitter.
  • Cool the Tea Completely — For the best flavor and enjoyment, chill the tea until it is cool to the touch. Then, serve the cold tea over ice for the ultimate experience!

17+ of the BEST Homemade Iced Tea Recipes

When thinking of iced tea varieties, you may think of black iced tea, sweet tea, or peach iced tea, but this list of easy-to-make and tasty teas will expand your horizons! With everything from strawberry and mango iced tea to iced chai and Thai tea, there are no limits to how to enjoy this quintessentially summer drink!

1. Mango Iced Tea

Made with mango nectar, freshly brewed iced tea, and a touch of simple syrup, Mango Iced Tea is summer sunshine in a glass! It's made in just 3 easy steps, perfect for porch sipping, and great for warm-weather get-togethers!
Mango Iced Tea

2. Strawberry Iced Tea

If you've never had Strawberry Iced Tea, consider this your sign! Fresh strawberry puree is mixed into freshly brewed sweetened iced tea, making an unexpectedly delicious and summer-ready sipper.
Strawberry Iced Tea

3. Iced Peach Green Tea

I never miss a chance to try my hand at a Starbucks copycat recipe, and this Iced Peach Green Tea is top tier! Made with aromatic green tea, peach syrup, and water, this is one of the easiest ice teas. Make a single serving for an afternoon pick-me-up or steep a large batch for your next potluck or pool party!
Iced Peach Green Tea

4. Peach Iced Tea

No summer iced tea repertoire is complete without Peach Iced Tea, and this easy, beginner-friendly recipe is always my go-to. Each batch of this Southern-inspired recipe makes 8 servings. Make one on Sunday night for easy caffeination throughout the week, or bring a batch to your next barbecue for rave reviews.
Peach Iced Tea

5. Raspberry Iced Tea

Sweet, tart, refreshing, and bold, summer isn't summer without a pitcher of Homemade Raspberry Iced Tea. It's made with fresh raspberries and everyday ingredients in just a few simple steps, giving it a robust and fresh taste that puts bottled and powdered versions to shame! Pour this easy summer drink everywhere loved ones and friends gather.
Get the recipe!

6. Iced Chai Latte

Add warm and spicy international flair to your iced tea recipe collection with Iced Chai Lattes! Made with chai tea concentrate, your favorite milk, and sweet vanilla syrup, this Starbucks copycat recipe is a sure-fire way to elevate your day.
Iced Chai Latte

7. Easy Mango Milk Tea (Mango Boba Tea)

Enjoy the flavors of your favorite bubble tea shop without leaving the house with this Mango Milk Tea! It's creamy, fruity, lightly caffeinated, and (as always) super fun to drink. If you've never made boba tea, my simple, illustrated directions guide you through the process so you can make it taste perfect every time.
Mango Milk Tea
7. Easy Mango Milk Tea (Mango Boba Tea)

8. Matcha Boba Tea

Another milk tea essential, Matcha Boba Tea is creamy, grassy, and lightly sweetened with an energizing caffeine kick. It's surprisingly simple to prep and costs a fraction of boba shop prices!
Matcha Boba tea
8. Matcha Boba Tea

9. Strawberry Milk Tea

It's always a great time for a beautiful glass of Strawberry Milk Tea! Made with fresh berries, creamy whole milk, delightfully chewy boba pearls, and jasmine green tea, this balanced and lightly sweet drink is a treat for the senses.
Strawberry Milk Tea
A side shot of a glass of strawberry milk tea.

10. Ube Boba Tea

Featuring a stunning deep purple color and the delicious nutty-sweet flavor of ube (purple potato), this Ube Boba Tea recipe is an eye-catching way to enhance your iced tea experience.
Ube Boba Tea
A side shot of two classes of ueb boba tea.

11. Instant Pot Iced Tea

This Instant Pot Iced Tea recipe demonstrates that there are no limits to the ways we can utilize this incredibly versatile appliance. Make classic, clementine, or strawberry iced tea in a few simple steps for tasty sipping all summer long.
Get the recipe!
11. Instant Pot Iced Tea

12. Texas Tea Punch

Made with Tazo Passion tea, black tea, mint, pineapple, and lemonade, this Texas Tea Recipe delights with its sweet and sour flavor. Serve it at luncheons, for baby showers, or whenever you need an iced tea recipe for a crowd.
Texas Tea Punch
12. Texas Tea Punch

13. Hibiscus Iced Tea (Agua Fresca de Jamaica)

Hibiscus Iced Tea (Agua Fresca de Jamaica) is a next-level fefreshing drink made from simmering dried hibiscus flowers, sugar, and water. It's Mexico’s favorite Agua Fresca for a reason. Enjoy it as-is or use it as an eye-catching mocktail or cocktail base!
Hibiscus Iced Tea
13. Hibiscus Iced Tea (Agua Fresca de Jamaica)

14. Cold Brew Chamomile Tea

Try your hand at the cold brew iced tea method with this Iced Chamomile Tea! Flavored with lavender and optionally sweetened with sugar, it's one of the best iced tea recipes for unwinding after a long or warm day.
Cold Brew Chamomile Tea
14. Cold Brew Chamomile Tea

15. Passion Fruit Iced Tea

Add a touch of the tropics to your daily caffeinated sipper with this Passion Fruit Iced Tea recipe. The addition of the tangy, bright fruit transforms classic iced tea, making it an ideal way to beat the summer heat.
Passion Fruit Iced Tea
15. Passion Fruit Iced Tea

16. Coconut Iced Tea

Another tropical twist makes Coconut Iced Tea a warm weather winner! Made with honey, ginger, and coconut water and served with fresh mint and lime, this ultra-hydrating iced green tea is as delicious as it is good for you.
Coconut Iced Tea
16. Coconut Iced Tea

17. Lychee Iced Tea

If you've never tried lychee, this green iced tea recipe is a fantastic way to do so! It's sweet, pear and berry-like flavor shines when added to honey-sweetened tea, making this Lychee Iced Tea recipe a must-try.
Lychee Iced Tea
17. Lychee Iced Tea

18. Thai Iced Tea (Thai Tea)

Enjoy this Thai Iced Tea recipe as a way to savor sweet and creamy Thai tea from the comfort of your own home. It's ready in just a few simple steps and can be sweetened to your preference, making it a delicious anytime pick-me-up!
Thai Iced Tea
18. Thai Iced Tea (Thai Tea)
Refresher iced tea recipes.

xoxo Megan

Summer Berry Lemonade Refresher (Starbucks Copycat)

My deliciously simple DIY Starbucks Summer Berry Lemonade Refresher recipe is a surefire way to add some bright, sweet-tart, summery flavor to your day—all without breaking the bank. This copycat recipe is a snap to make using just 9 all-natural ingredients in about 10 minutes. Better yet, a single batch makes enough for 6 drinks!

side on shot of a homemade version of Starbucks summer berry lemonade refresher on a white table with a glass of pinkish-red popping boba and a green houseplant blurred out in the background, and an assortment of fresh blueberries, blackberries, and raspberries scattered around.

What happens when you combine a classic summer berry refresher with homemade lemonade? Pure yumminess, that’s what. This brilliantly blue coffee-free concoction is bursting at the seams with a triple whammy of berries and sunshine-y citrus—not to mention the delightfully quirky pops of raspberry-flavored boba. 

If fruity flavors are your jam, this summer berry lemonade refresher is the perfect addition to your warm-weather lineup. It has all the lemony-blueberry-raspberry-blackberry crave-worthiness of the original! 

But, unlike the Starbucks refreshers you buy in-store, my homemade version is completely natural—plus, it costs just a fraction of the $5+ you’d normally shell out for a single drink. This summer berry lemonade is also great for potlucks and cookouts—each recipe makes enough for 6 drinks and can easily be scaled up as needed.

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What does it taste like?

This Berry Lemonade Refresher tastes like a lemon-kissed berry bramble. Lemonade lays down a bright, tangy foundation—freshly squeezed and sweetened just enough to make each sip sparkle. Then comes the magic: a vibrant summer berry base swirled in with notes of juicy white grape, jammy raspberries, blackberries, and blueberries. 

It’s deeply fruity, slightly tart, with an amazing azure hue thanks to a touch of nutrient-packed blue spirulina. To top it off? Raspberry popping boba that burst with a sweet-tart zing, adding a playful, juicy surprise with every sip. It's refreshing, invigorating, and just the right balance of sweet and tangy—like drinking a cool breeze on a hot day.

closeup shot of a pint glass filled with a deep blue summer berry lemonade refresher with pinkish-red raspberry popping boba.

Why You’ll Love This Starbucks Refresher Recipe

  • One & Done - Make the refresher base once, then enjoy the sweet-tart berry goodness all week long. Each batch makes enough for 6 drinks!
  • All-Natural - The Summer Berry Lemonade Refresher you’d get at Starbucks has a scary-sounding ingredient list including maltodextrin, malic acid, and rebaudioside-A. I don’t know about you, but I prefer my recipes to not require a chemistry degree! This DIY refresher recipe cuts back on the artificial stuff with a list of just 9 simple ingredients—all of which are readily identifiable and easy to pronounce.
  • Economical - When a Starbucks order is $5 at minimum, often before tax or tip, it’s hard to justify indulging very often. Luckily, when you make your own Starbucks refreshers at home, you’ll pay just pennies on the dollar! (Seriously, I can make a week’s worth of summer berry lemonade goodness for the cost of just one in stores.)

Ingredients Needed

  • Water & White Grape Juice - Starting with a mix of water and almost-neutral grape juice ensures a juicy-sweet taste without the need for too much added sugar. 
  • Granulated Sugar - White sugar has no discernible taste other than “sweet,” meaning the full force of fruity flavors will be on display in every sip.
  • Citric Acid - This common canning ingredient adds a concentrated dose of puckery tartness.
  • Raspberry Extract, Blueberry Extract & Blackberry Extract - These berry flavored extracts are derived from the fruits themselves, bringing big berry flavor (and a nice hit of antioxidant goodness) to your cup.
  • Blue Spirulina - No artificial dyes here! This powdered algae adds vibrant color and a dose of vital nutrients.
  • Lemonade - I like to make my own lemonade with just water, sugar, and lemon juice to keep things all-natural, but you’re welcome to use store-bought for convenience. 
  • Raspberry Popping Boba - You know Gushers fruit snacks—chewy on the outside and gooey in the center? These tapioca balls are like miniature, more natural versions of that.
ingredients needed to make a Starbucks summer berry lemonade refresher at home.

Substitutions

  • White Grape Juice - Apple juice has a slightly stronger flavor, but can be used in a pinch. Alternatively, use 100% berry juice of any variety.
  • Granulated Sugar - Use cane sugar for a less-refined option. Superfine or caster sugar are also perfect 1:1 substitutes.
  • Citric Acid - A teaspoon of citric acid is roughly as tart as ¼ cup of lemon juice, so you’ll need approximately 6 tablespoons of juice for this swap.
  • Blue Spirulina - Feel free to swap in butterfly pea powder, another popular natural blue pigment. Just note that the acidity from the lemonade will turn it from blue to more of a magenta-purple color.
  • Lemonade - Switch things up with limeade, or add a bit of effervescence with sparkling lemonade.
  • Raspberry Popping Boba - Make your own regular (non-popping) raspberry boba or use regular boba pearls. 
45 degree angle downward view of a glass of homemade summer berry refresher with lemonade, showing the lighter blue color near the top where the ice is, dark blue in the middle, and pinkish-red raspberry boba at the bottom.

How To Make Starbucks Summer Berry Lemonade Refresher

Step 1: Simmer. Add all the Summer Berry Refresher base ingredients to a small saucepan and bring to a simmer, whisking until the sugar and blue spirulina dissolve.

Step 2: Cool the base by pouring it into a mason jar and storing in the fridge.

Step 3: Add ½ cup of the refresher base and ½ cup of lemonade to a cocktail shaker with ice.

Step 4: Shake the cocktail shaker vigorously for 45 seconds.Step 5: Assemble. Add the raspberry popping boba to a serving glass with ice. Strain the shaken Summer Berry Lemonade Refresher into the glass, then serve with a boba straw!

summer berry refresher base simmering in a small saucepan.
dark blue summer berry refresher base cooling in a mason jar.
action shot of the blue summer berry refresher base being poured into a cocktail shaker with ice and lemonade.
cocktail shaker with the lid on hafter shaking up a homemade summer berry lemonade refresher.
action shot of the shaken lemonade refresher being poured into a glass with raspberry popping boba and ice.

Optional Variations & Dietary Adjustments

  • Reduced-Sugar - Rather than using lemonade, try using water (or seltzer!) like in a regular summer berry refresher. Alternatively, swap in diet lemonade. 
  • Sugar-Free - Use your favorite cup-for-cup sugar replacement (e.g. monkfruit) to make the refresher base and the lemonade. Rather than using raspberry boba, soak 1 tablespoon of chia seeds in ¼ cup of hot water for about 30 minutes. You’ll get a similar textural experience as regular boba, but with less sugar and more nutrients like protein and fiber.
  • Caffeinated - Wanna make your lemonade refresher like Starbucks? Consider adding a bit of green tea extract or green coffee extract for a little bit of buzz.
  • Creamy - Make a dreamy Summer Skies drink by trading out the lemonade in favor of coconut milk.

Serving Suggestions

This summer berry lemonade refresher adds some seriously laid-back vibes to your day, no matter how you serve it. Here are just a few ideas of ways to boost that vacation state of mind:

  • Pool Party Perfection - This beautiful blue beverage looks right at home with floaties and pool noodles. Turn your backyard into a Starbucks oasis by serving it in a pitcher with lemon slices and fresh berries. Don’t want your drinks to get diluted? Freeze a serving or two of shaken lemonade refresher into fruity ice cubes. 
  • Serve-Yourself - Set up a DIY refresher station with a pitcher each of summer berry refresher base, lemonade, coconut milk, bowls of boba, fresh fruit, citrus slices, and still or sparkling water so guests can customize their own drinks.
  • Adults-Only Fun - Give your refresher a grown-up glow-up with a splash of booze. Vodka or citrusy gin both work well for cocktails, while dry sparkling rose gives wine cooler vibes.
  • Citrusy Affogato - Turn the Italian espresso and vanilla ice cream dessert on its head by swapping in summer berry lemonade and a scoop of lemon or berry sorbet.
hand placing a silver boba straw into a homemade Starbucks summer berry lemonade refresher.

Recipe Success Tips

  • Chill Out - Make sure you give the refresher base ample time to cool before assembling your first drink. You don’t want the ice to melt during the shaking step!
  • Really Shake It - You know how hipster bartenders seem to make a real show of shaking cocktails? It’s not just fun to watch—that action actually changes the texture of the drink by breaking off shards of ice that aerate it. Make sure to shake hard for 30-45 seconds for the best results.
  • Scale As Needed - I love that one batch of the berry refresher base makes enough for 6 drinks, which is plenty for my normal consumption. That said, if you’re hosting a shindig, you’ll want to make sure to have plenty on hand! Feel free to double or triple the recipe as needed.

FAQs

Is the summer berry lemonade refresher gluten-free?

While there are no gluten-containing ingredients in the summer berry refresher with lemonade, Starbucks uses shared equipment—this means their drinks aren’t suitable for celiacs. But, now that you know how to make it at home, you can mix one up without any fear!

How much is a berry lemonade refresher?

At the time of publication, grande lemonade refreshers run in the ballpark of $6-7 depending on where you live. While the individual components for making your own DIY version will likely total more than that, you’ll also have enough ingredients on hand to keep you in berry bliss nearly all summer long! I personally spend about $1/serving to make my own. 

Should children be allowed to drink summer berry refreshers with lemonade?

So long as it’s not their only source of hydration, sure! I think of it along the lines of letting them have an occasional root beer. I feel particularly okay about sharing my homemade summer berry lemonade refreshers with the kids because my version isn’t caffeinated—it’s just a fun sweet treat. Note that this won’t be true for all kids (e.g. diabetics), so use your best judgment or speak to your pediatrician for further guidance.

Each serving of this Summer Berry Lemonade Refresher contains 193 calories and 47 grams of carbohydrates, 44 of which come from sugar—it’s definitely a sweet treat. There’s also 0 grams of fat, 0 grams of protein, and just 19 milligrams of sodium—not surprising for a juice-based drink.

The calories come from both natural and added sugar, and are similar to what you’d find in a regular lemonade or fruity sweet tea. And while more of a treat than a hydration staple, it’s a refreshing alternative to soda that’s made with ingredients you can actually pronounce. Plus, the berry extracts and real lemon juice provide some antioxidants and vitamin C.

Want to lighten it up? Check out the optional variations section above for ideas. If you serve it as is, I recommend enjoying it in moderation and pairing it with a snack or meal that contains protein, fiber, and healthy fat to help keep your blood sugar steady. 

At the end of the day, it’s all about balance. This refresher is a fun, fruity way to celebrate summer—and sometimes, that’s exactly what the moment calls for.

Total nutritional content per serving is:

  • Calories: 193 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 19 mg
  • Carbohydrates: 47 grams
  • Sugar: 44 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

DIY summer berry lemonade refresher in a clear pint glass on a white table surrounded by a scattering of fresh blueberries, blackberries, and raspberries plus a collins glass of raspberry boba pearls and a green houseplant blurred out in the background.

Other Starbucks Refresher Recipes

Print Recipe
5 from 2 votes

Summer Berry Lemonade Refresher (Starbucks Copycat)

Brighten your day with my DIY Starbucks Summer Berry Lemonade Refresher—just 9 all-natural ingredients & 10 minutes for a week's worth of yum!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: Summer Berry Lemonade Refresher
Servings: 1 drink
Calories: 193kcal
Author: Megan Byrd

Equipment

Ingredients

Summer Berry Refresher Base:

Summer Berry Refresher:

Instructions

  • Make the Summer Berry Refresher Base: Add all the base ingredients to a medium saucepan and whisk together over low heat until everything is combined and the blue spirulina is dissolved. Remove from heat, transfer to a large jar, and allow to cool completely before using.
  • Pour ½ cup of the refresher base, ½ cup lemonade, and a handful of ice into a cocktail shaker or large jar with a lid and shake until well combined. Set aside.
  • Add the raspberry boba to a tall glass, then add a handful of ice. Strain your refresher from the cocktail shaker/large jar into the tall glass over the raspberry boba. Add a boba straw and drink up!

Notes

Note: This makes 3 cups of base, enough for 6 drinks. Store any leftover refresher base in the fridge for up to 1 week. 

Nutrition

Serving: 1drink | Calories: 193kcal | Carbohydrates: 47g | Sodium: 19mg | Sugar: 44g
Summer berry lemonade refresher.

xoxo Megan

Easy Mango Iced Tea

My delightfully simple, perfectly sweet Mango Iced Tea looks and tastes like sunshine in a glass. Made with just 4 simple ingredients in just 10 minutes, this fantastically fresh mango tea is in the running for my favorite summer drink!

clear glass filled with homemade mango iced tea with a sprig of fresh mint for garnish; it's a vibrant saffron color.

I’ve been on something of a fruit tea kick lately—see my fresh strawberry iced tea and iced peach green tea as evidence of my newfound passion. 😂This DIY Lipton mango iced tea is just the newest addition to the lineup, and if you’re a fan of the tropical fruit, you’re sure to love it.

Since it’s made with black tea, it has a moderate caffeinated kick—ideal for a midday pick-me-up. But this isn’t any ol’ sweet tea, friends. The addition of mango nectar makes it absolutely top notch. Plus, that color? MANGO-NIFICENT. 

Whether you’re planning a pool party, a BBQ, or just want to shake up your hydration routine, my mango iced tea recipe is sure to make your summer a little sweeter. Cheers!

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What does it taste like?

This iced mango tea is sunshine in a glass. The bold, slightly tannic edge of black tea provides a refreshing foundation, perfectly balanced by the rich, golden sweetness of mango nectar. The fruitiness is tropical without being overpowering—think juicy, ripe mangoes at their peak, with just enough brightness to lift the tea without masking its flavor. 

A touch of simple syrup rounds it all out, softening the tannins and adding a gentle sweetness that lingers between sips. It’s crisp, vibrant, and just the right kind of sweet—like a tropical breeze on a hot afternoon.

hand grabbing the glass stray from a pint glass of iced mango tea with a green houseplant with yellow blooms blurred out in the background.

Why You’ll Love This Mango Tea Recipe

  • Quick & Easy - All you need are 4 basic ingredients, and my sneaky ice water hack means it’ll be ready for drinking in just 10 minutes or less!
  • All-Natural - If you buy Lipton iced tea in a bottle, you may be signing up for more than you asked for—sodium hexametaphosphate, malic acid, potassium sorbate, “natural” flavor (it’s anything but natural), acesulfame potassium, and calcium disodium EDTA all sound like scary science projects to me. Luckily, my DIY version is made with just black tea, water, sugar, and mango nectar. 
  • Cautiously Caffeinated - When the 3 o’clock slump hits I usually need a bit of oomph to get me through, but most cold brew recipes are a little high-octane for so late in the day. Sweet iced tea drinks are the perfect compromise, offering roughly half the buzz of an iced coffee.

Ingredients Needed

  • Black Tea Bags - I think Lipton is the best black tea for iced tea, as is inexpensive and widely available. Feel free to use whichever brand you like!
  • Water - Start with filtered water for the best-tasting results.
  • Simple Syrup - This liquid sweetener is easier to incorporate than granulated sugar. Not sure how to make it? It’s just equal parts sugar and water mixed until uniform.
  • Mango Nectar - This is basically just sweetened mango juice that’s a bit thicker than regular juice. You can usually find it near the shelf-stable juices.
mango nectar, black tea bags, simple syrup, and water measured out for making easy mango iced tea recipe.

Substitutions

  • Black Tea Bags - Only have loose-leaf? Use approximately 1-1.5 teaspoons for each tea bag, then strain it at the end. For extra mango flavor, swap in mango black tea. You can also reduce the amount of caffeine by opting for green tea or white tea.
  • Simple Syrup - Forgot to make it ahead of time? No worries. Add ¼ cup of white sugar to the pot with the hot black tea and stir to dissolve. Next, add an extra ¼ cup of cold water to the mix. Voila!
  • Mango Nectar - You’re welcome to swap in regular mango juice, but it won’t be quite as sweet if you do.
45 degree angle downward shot into a glass of mango sweet tea garnished with a fresh sprig of mint on a white table.

How To Make Mango Iced Tea

This fruity sweet tea comes together in just a few simple steps:

Step 1: Steep. Tie the teabags together and remove the paper tags. Steep in the hot water for 5 minutes, dunking the bags a few times to speed up the process. Remove the tea bags, gently squeezing leftover tea before discarding.

Step 2: Mix the warm tea with the cold water in a serving pitcher.

Step 3: Add the mango nectar and the simple syrup.

Step 4: Stir to combine. 

Step 5: Pour the mango iced tea over a glass of ice, or put in the fridge to chill for later. Garnish with fresh mint and/or fresh mango slices if you like. Enjoy!

saucepan filled with black tea and a wooden spoon.
action shot of chilled black tea being poured into a glass pitcher.
action shot of mango nectar being poured into the pitcher with the black tea.
action shot of a hand stirring the mango iced tea together after adding cool water and simple syrup.
action shot of iced mango sweet tea being poured over a glass of ice.

Optional Variations & Dietary Adjustments

  • Reduced-Caffeine - You have a few options here. Either swap in a less-caffeinated variety of tea (e.g. decaf black tea, or regular green tea or white tea) ~OR~ cold brew your tea by leaving the tea bags in cool water for 12-24 hours. Cold brew tea generally has just 35-80% as much caffeine as the hot steeping method; the longer you leave it to steep, the stronger it becomes. 
  • Caffeine-Free - For a brighter, more tart, and reddish mango tea, swap in hibiscus tea bags.
  • Reduced-Sugar - While there will still be a bit of naturally occurring sugar in the mix, swap in your favorite cup-for-cup sugar alternative to make your simple syrup and opt for mango juice instead of mango nectar. For an even further reduction, you can use diet mango juice.

🍹 Serving Suggestions

Mango iced tea is delicious on its own, but these fun ideas can take your sipping experience to the next level:

  • Chill it in a frozen glass for maximum refreshment. It’s a small step that makes a big difference—especially on hot summer days.
  • Serve it in a punch bowl or drink dispenser at your next party or BBQ. Add fresh mango slices, orange rounds, and sprigs of mint to dress it up.
  • Make a Mango Palmer by replacing the cold water with homemade lemonade.
  • Spike it for happy hour with a splash of vodka, bourbon, or dark rum. It’s an easy upgrade that turns this tropical tea into a breezy cocktail.
  • Add a little fizz by topping each glass with soda water for a mango iced tea spritz.
  • Pour it into mason jars with plenty of ice and a striped paper straw for a cute, rustic presentation.
  • Make it a slushie by blending the tea with ice. Great for kids, poolside sipping, or anyone who loves a frozen treat.
  • Top it off with a swirl of coconut milk or coconut cream for a creamy, dreamy twist that tastes like a beach vacation.
pint glass of lipton mango iced tea on a white table with a halved fresh mango and a sprig of mint.

Recipe Success Tips

  • Don’t over-steep your tea. For bold flavor without bitterness, brew black tea for 3–5 minutes max. Any longer and the tannins can turn your drink overly astringent.
  • Start with hot water. Always use freshly boiled water to extract the full flavor from your tea leaves or bags. 
  • Shock it with ice water. Once the tea concentrate is brewed, pour it over ice-cold water or a full cup of ice. This locks in flavor and prevents the tea from going cloudy.
  • Give your used tea bags a second life. Don’t toss those tea bags just yet! Black tea bags are surprisingly useful around the house, in your beauty routine, and even in the garden. Here are just a few ideas:
    • Deodorize naturally: Dry used tea bags and tuck them into shoes, garbage bins, closets, or your fridge to absorb odors.
    • Degrease & clean: Soak dirty pans or use damp tea bags to scrub away stubborn grease and grime from dishes and glass.
    • Polish & shine: Gently rub moist tea bags on wooden furniture or leather shoes to restore their luster, then buff with a soft cloth.
    • Depuff eyes: Chill used bags and place them over your eyes to reduce puffiness and dark circles.
    • Soothe skin: Apply to bug bites, minor burns, or rashes for quick relief—black tea’s tannins help reduce inflammation.
    • Hair rinse: Use cooled black tea as a final hair rinse to boost shine and help reduce shedding.
    • Retain soil moisture: Place used tea bags at the bottom of potted plants to help soil retain water.
    • Start seeds: Use damp tea bags to sprout seeds indoors before planting them in soil.
    • Repel pests: Scatter dried tea bags around your garden to help deter insects and rodents naturally.

FAQs

Do mango and tea go together?

I sure think so! The sweet, juicy flavor of mango helps smooth out the sharpness of tea’s tannins—the compounds that make your tongue feel dry after a sip.

Does mango iced tea have caffeine?

If you make it with black tea bags as instructed below, yes. Hop up to the “optional variations” section for ideas on how to reduce or eliminate the caffeine if needed. 

Does mango cold brew tea have caffeine?

It depends on the type of tea you use, but cold brewed tea typically has just 35-80% the amount of hot brewed tea.

Mango Iced Tea Nutrition

Each serving of this summery sweet tea is about 80 calories—that’s roughly ⅔ the amount in a can of pop. Unsurprisingly, all of those calories come from sugar—there are 20 grams of sugar-based carbs per glass. As a clear, dairy-free drink, there’s no protein or fat to speak of, and just a measly 7 milligrams of sodium per serving.

While it is a bit of a treat, this mango iced tea is made with real ingredients—no mystery additives or artificial sweeteners here. You’re also welcome to reduce the sugar content using the instructions under “optional variations” above. That’s the benefit of making café drinks yourself: you control exactly what goes in, and what stays out.

Furthermore, black tea is rich in antioxidants like theaflavins and thearubigins, which may help support heart health, improve cholesterol levels, and boost metabolism. It also contains a moderate amount of caffeine, offering a gentle energy lift without the jitters of coffee.

Like any sweetened drink, it’s best enjoyed in moderation. Sip and savor it, and aim to balance your hydration by choosing water or unsweetened beverages for the rest of the day.

Total nutritional content per serving is:

  • Calories: 79 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 7 mg
  • Carbohydrates: 20 grams
  • Sugar: 20 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

hero shot of iced mango tea in a pint glass on a white coaster on a white table with a sprig of mint as garnish, another sprig of mint and a half of a fresh mango and mango slices surrounding the glass, and a green houseplant with a yellow bloom blurred in the background.

Other Homemade Iced Tea Recipes

Print Recipe
5 from 1 vote

Easy Mango Iced Tea

Pour yourself a glass of summer sunshine—my sweet Mango Iced Tea is as refreshing as it is beautiful.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: Mango Iced Tea
Servings: 9 servings
Calories: 79kcal
Author: Megan Byrd

Equipment

  • 1 medium saucepan
  • 1 large pitcher

Ingredients

Instructions

  • Remove the tea bags from the box and tie them together, then clip the paper tags off.
  • Bring 4 cups of water to a boil over medium heat. Once boiling, remove from heat and add the tea bags. Steep for 5 minutes. After steep time, remove the tea bags, allowing the tea to drip out of them before discarding them.
  • Pour the warm tea into a large pitcher, then pour in 2 cups of cold water. Add the mango nectar and simple syrup, then stir. Allow the mixture to cool before serving.
  • Once cooled, pour the peach tea over ice, then garnish with mint leaves and/or mango slices if desired. Drink up!

Notes

This makes about 9 cups of mango iced tea!

Nutrition

Serving: 1cup | Calories: 79kcal | Carbohydrates: 20g | Sodium: 7mg | Sugar: 20g
Mango iced tea.

xoxo Megan

Horchata Syrup (Starbucks Copycat)

Add some Latin American pizzazz to your morning with my deliciously simple copycat recipe for Starbucks Horchata Syrup! This warmly spiced cinnamon-rice infused simple syrup is a snap whip up and makes every sip of your coffee feel like a personal fiesta. 🎉💃

collins glass filled with homemade horchata syrup on a white coaster on a wooden tray with grains of white rice and canela sticks.

While I’m a fan of all aguas frescas, my favorite is without a doubt horchata—this horchata simple syrup brings all that cinnamon-rice flavor to my cup with greater potency and less time. If you’ve yet to try the simultaneously warmly spiced, creamy, but perplexingly refreshing Mexican drink, this is a fun Starbucks-y way to give it a shot.

Starbucks recently released their newest summer menu—I was especially pumped about the iced horchata oatmilk shaken espresso. What better way to combine two of my loves? It’s rich without being heavy, cozy but still cold and caffeinated. Yum! But, at the heart of this fantastically frosty, spectacularly spiced drink is this (homemade) horchata coffee syrup.   

Love cinnamon-flavored iced coffee drinks? Try my cinnamon crumble oatmilk frappuccino, cinnamon caramel cream cold brew, or iced cinnamon dolce latte next!

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What does it taste like?

First things first: what the heck is horchata? Authentic horchata is a beloved Latin American drink made with rice, canela (Mexican cinnamon), sugar, and water. It’s basically rice milk, but with a sweet and spicy twist! This easy horchata syrup recipe distills all that toasty rice and aromatic cinnamon goodness into a drizzle-able sweetener so you can add big time flavor to all your favorite drinks, desserts, and breakfasts in a flash! 

45 degree angle downward shot into a collins glass filled with homemade horchata coffee syrup.

Why You’ll Love This Coffee Syrup Recipe

  • Quick & Easy - Just 5 ingredients and about 5 minutes of active work are all that stands between you and a coffee syrup that’ll make you want to say “olé!”
  • Budget-Friendly - This DIY Starbucks dupe is made with inexpensive, easy-to-find ingredients like long grain white rice, white sugar, and cinnamon. You can make a batch that’ll yield 10 glorious Starbucks horchata shaken espressos for less than the price of a single drink at the café.
  • Versatile - Don’t feel limited to making the Starbucks menu—this spicy little number is ready to dress up everything from whipped cream to oatmeal. Read on for more ideas!

Ingredients Needed

  • Long Grain White Rice - You’re welcome to use any variety you like! I used plain ol’ rice, but feel free to experiment with aromatic varieties like jasmine or basmati to add perfumed complexity.
  • Granulated Sugar - Plain white sugar has no taste other than “sweet,” meaning the cinnamon, vanilla and rice can truly sing.
  • Water - If possible, start with filtered water for the best results. 
  • Ground Cinnamon - While any variety will do, I love the softer, sweeter flavor of Mexican cinnamon here. 
  • Vanilla Extract - This warming flavor extract adds depth, somehow making it taste even sweeter and yummier.
rice, sugar, cinnamon, vanilla, and water measured out on a white table for making Starbucks copycat horchata syrup.

Substitutions

  • Long Grain White Rice - Medium grain white rice, or medium/long grain brown rice also work!
  • Granulated Sugar - For more of a caramelly undertone, try swapping in brown sugar or, better yet, grated piloncillo.
  • Ground Cinnamon - This warming spice is an essential component of horchata, but you’re welcome to use a stick of cinnamon for each teaspoon of ground if you need! (Note that this will make your horchata syrup clearer, but it will be equally delicious.)
  • Vanilla Extract - You can use an equal amount of vanilla paste or vanilla powder. Alternatively, try using a 50/50 split of almond extract for a fun twist.
glass of dark brown DIY horchata syrup from Starbucks on a white coaster on a wooden tray on a grey slate tile table with whole cinnamon sticks, dried white rice, and a ceramic milk jug framing the shot.

How To Make Starbucks Horchata Syrup

Step 1: Add rice, sugar, water, and cinnamon to a small saucepan. Set over medium heat to bring to a simmer and stir until the sugar dissolves.

Step 2: Reduce heat and continue to simmer, stirring occasionally, for 10 minutes to infuse the syrup.

Step 3: Strain the rice from the horchata syrup using a mesh strainer. Stir in the vanilla extract.

Step 4: Transfer the syrup to a mason jar, syrup bottle, or other storage container to cool, then store in the fridge for up to 2 weeks.

cinnamon, rice, sugar, and water added to a small saucepan.
whisk in the saucepan with the simmering cinnamon rice horchata simple syrup.
mesh strainer above a glass measuring glass straining the rice from the homemade Starbucks horchata syrup.
action shot of horchata syrup being poured into a glass after whisking in the vanilla extract.

Optional Variations & Dietary Adjustments

  • Sugar-Free Syrup - To reduce the carb and calorie load (and to make it diabetic-friendly), swap in your favorite cup-for-cup sweetener.
  • Rich Horchata Syrup - Want to increase the shelf life of your simple syrup? Just double the amount of sugar you use and leave the remaining ingredients the same. Sugar is a natural preservative, so this version will keep for 6 months in the fridge or a year in the freezer.

Serving Suggestions

While I mostly use this horchata syrup for coffee drinks like my horchata oat milk iced shaken espresso, it’s no one-trick pony. Here are some other ways to put this Mexican-inspired magic to use:

hand grabbing the glass of horchata syrup from the coaster.

Recipe Success Tips

  • Waste Not, Want Not - Once the syrup is done infusing, don’t toss the rice! Get more from your groceries and use it to make horchata rice pudding.
  • Don’t Rush It - Infused simple syrup is an exercise in patience. It takes a solid 15 minutes of simmering to get all that yummy flavor ready!
  • Smart Storage - Anyone with a toddler knows how icky sticky countertops are. Save yourself the headache and store your horchata syrup in a bottle with a pour spout so you can pour as much as you want exactly where you want it. P.S. A good funnel is key.

FAQs

Does horchata syrup need to be refrigerated?

Yep! This will both keep it fresher for longer (up to 2 weeks) and will keep the ants away. 🐜

Can horchata syrup be frozen?

Absolutely! I recommend freezing it in ice cubes so you can grab just a few tablespoons at a time. It should keep well for 6 months or so.

How long is homemade horchata syrup good for?

About 2 weeks in the fridge, or 6 months in the freezer. To increase the shelf life, make the “rich horchata syrup” variation listed above. 

DIY Horchata Syrup Nutrition

As with all simple syrups, this horchata-flavored version is basically just sugar water. As such, each 2 tablespoon serving is 82 calories. All these calories are from carbs—21 to be exact, with 20 coming from sugar. (The other gram comes from the rice starch.) If you are concerned about sugar intake, make the sugar-free version listed above.

That said, this cinnamon-packed syrup does get some crossover benefits from the spice, including anti-inflammatory antioxidants and the potential for improved insulin resistance. But, don’t forget—sugar itself is inflammatory and can affect your insulin, so take this information with a grain of salt. 

All in all, this horchata syrup is an all natural sweetener, so you shouldn’t feel guilty about enjoying it on occasion. Just make sure not to overdo it—use it in moderation, and if possible, pair your drink with a high-fiber snack to keep your blood sugar more level. Then, make healthy, low- or no-added sugar choices for the rest of your day!

Total nutritional content per serving is:

  • Calories: 82 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 0 mg
  • Carbohydrates: 21 grams
  • Sugar: 20 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

hero shot of homemade Starbucks horchata syrup in a collins glass on a table with a small bowl of dried white rice and whole sticks of canela framing the shot.

Other Coffee Syrup Recipes

Print Recipe
4.60 from 5 votes

Horchata Syrup (Starbucks Copycat)

Add some warmly spiced, Mexican-inspired yum to your morning with my DIY Starbucks Horchata Syrup recipe.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American
Keyword: Horchata Syrup
Servings: 10 servings
Calories: 82kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 ½ cups water
  • 1 cup granulated sugar
  • ¼ cup dry long-grain white rice rinsed
  • 1 ½ teaspoon ground cinnamon
  • 1 tablespoon vanilla extract

Instructions

  • Add the water, sugar, rice, and ground cinnamon to a medium saucepan and heat over medium heat. Whisk frequently and bring to a simmer.
  • Once simmering, continue to simmer for 10 minutes, whisking occasionally to help the cinnamon incorporate into the horchata syrup.
  • Remove from heat and allow to rest for 10 minutes at room temperature. After rest time, strain and discard the rice, reserving the syrup.
  • Stir in the vanilla extract to the syrup, then transfer to a syrup bottle or other container and store in the fridge for up to 2 weeks.

Nutrition

Serving: 2tablespoon | Calories: 82kcal | Carbohydrates: 21g | Sugar: 20g
Horchata syrup.

xoxo Megan

Peanut Butter Syrup

If salty sweets are one of your love languages, you’re going to fall head over heels for my homemade Peanut Butter Syrup. This versatile flavor booster is made with just 3 ingredients and is perfect for everything from sweetening your coffee to drizzling over ice cream, oatmeal, and more!

homemade peanut butter syrup in a collins glass on a white table with roasted peanuts scattered around the base.

Call me a nut, but when I first heard about peanut butter coffee syrup I couldn’t help but do the happy wiggle dance. I love peanut butter and will happily eat it by the spoonful—the idea of putting it in my favorite coffee drinks was a gee dang revelation! (Once you try my iced peanut butter latte, you’ll see why.)

And, while peanut butter coffee might sound a little wacky, nutty coffee syrups have long been on Starbucks’ menu—pistachio syrup, toffee nut syrup, hazelnut syrup, and chestnut praline syrup are just a few examples. In other words, don’t knock it ‘til you try it! 

I mean, just imagine the possibilities. Make a Reese’s latte with peanut butter syrup and mocha sauce, or a PB&J latte by pairing it with strawberry syrup. But don’t feel limited to drinks! This thick, caramelly peanut sauce is just as yummy as an ice cream sundae or waffle topping. Seriously, nut lovers—run, don’t walk, to make a batch.

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What does it taste like?

Imagine the flavor of a peanut butter cookie fresh out of the oven, melted into a silky drizzle. The creamy peanut butter gives it a rich, roasty depth—nutty, smooth, and just slightly salty—while the brown sugar adds a mellow, caramel-like sweetness that rounds out each spoonful. 

45 degree downward angle looking at a glass of peanut butter coffee syrup; it kind of looks like caramel.

Why You’ll Love This Peanut Butter Simple Syrup 

  • Quick & Easy - You only need 3 ingredients and about 10 minutes to make a batch of peanut buttery goodness that’ll last you all week long.
  • Versatile - It’s thick but pourable, with a velvety texture that clings lovingly to pancakes and ice cream, but easily dissolves in your coffee. 
  • Salty-Sweet - My peanut butter syrup is basically a hybrid of salted caramel syrup and peanut butter. YUM!

Ingredients Needed

  • Creamy Peanut Butter - While I’m generally pro-natural peanut butter, this is an instance where peanut butter spreads like JIF or Skippy work better.
  • Brown Sugar - The molasses in brown sugar adds a caramel undertone that’s delightful. Feel free to use either light or dark brown sugar.
  • Water - Make sure to start with filtered water for the best-tasting results.
brown sugar, peanut butter, and water measured out for making peanut butter syrup for coffee.

Substitutions

  • Creamy Peanut Butter - Can’t do peanuts? Swap in another creamy, spreadable option like sunbutter or cookie butter.
  • Brown Sugar - If you’re fresh out, you can make your own using a ratio of 1 cup white sugar to 1-2 tablespoons molasses (more for dark, less for light brown sugar). You can also use less-processed sugars like turbinado, muscovado, or grated piloncillo. Alternatively, use honey like in my honey syrup recipe.
peanut butter coffee syrup on a white coaster on a round white marble tray on a grey slate table with shelled roasted peanuts and a roll of twine.

How To Make Peanut Butter Syrup For Coffee

Step 1: Mix all ingredients together in a small saucepan. Set it over medium heat.

Step 2: Simmer, whisking constantly until the sugar is fully dissolved. Remove from heat.

Step 3: Transfer the peanut butter syrup to a mason jar, syrup bottle, or other storage container to cool in the fridge. It should keep well for up to 2 weeks!

creamy peanut butter, brown sugar, and water added to a small saucepan.
peanut butter syrup after simmering and whisking.
action shot of peanut butter coffee syrup being poured into a collins glass.

Optional Variations & Dietary Adjustments

  • Nut-Free PB Syrup - As much as I love peanut butter, I know it isn’t safe for everyone. You’re welcome to use your favorite alternative—creamy Biscoff cookie butter syrup sounds pretty fantastic to me!
  • Peanut Butter Sugar Free Syrup - Swap in your favorite cup-for-cup brown sugar alternative (e.g. monkfruit) and make sure to choose an unsweetened peanut butter spread for a reduced-calorie, sugar-free version of this syrup that’s diabetic-friendly.
  • Lite Peanut Butter Syrup - I haven’t tried it, but I have a feeling this recipe would work well with powdered peanut butter if you’re looking to reduce fat and calories.

Serving Suggestions

I typically use my homemade peanut butter syrup for coffee (iced peanut butter lattes are 🤌so good), but don’t stop there! Here are a few other ways to put this nutty number to work:

  • Drizzled over pancakes, waffles, or French toast – Skip the plain syrup and take breakfast to the next level. This peanut butter drizzle adds richness and a hint of nostalgia to every bite.
  • As an ice cream topping – Pour it over vanilla, chocolate, or banana nice cream for a gooey, peanutty twist on a caramel sundae.
    On yogurt or smoothie bowls – Add a sweet punch (with a bit of protein!) to your morning bowls. 
  • Frozen drinks – Blend it into milkshakes, protein shakes, or frappuccinos for a creamy, peanut butter explosion. Bonus points if you toss in some chocolate chips.
    On toast – Use it as a spread over warm whole grain toast for a midday snack with just the right balance of sweet and savory.
  • As a dip – For a quick treat, serve it warm as a dip with your favorite dunkers like pretzels, graham crackers, or sliced fruit—perfect for salty-sweet cravings.
closeup shot of the top of a glass of homemade peanut butter syrup; you can tell it's thick beacuse of the bubbles holding their place.

Recipe Success Tips

  • A Tale of Two Peanut Butters - As an RDN, I usually try to avoid artificial or highly processed ingredients as much as possible. So, as much as I love truly natural peanut butter, this is an instance where a *kinda* natural option like JIF Natural works better. If you really don't want to use PB with added oils, consider adding a bit of a natural emulsifier/stabilizer like sunflower lecithin to keep the oil from separating out.
  • Easy Measuring - I recommend measuring out your brown sugar before your peanut butter. Then, before loading the PB into the cup, spray the inside with nonstick spray so it’ll easily slide out!
  • Simmer, Don’t Boil - If you cook sugar and water long enough, you can make hard caramel candies. While a peanut butter Werther’s sounds delicious, that’s not what we’re after. You just want to heat the mixture enough to dissolve the brown sugar, then remove it from heat.
  • Proper Equipment - Peanut butter syrup is thicker than my other coffee syrups, which can make it trickier to clean up. I recommend using a mason jar funnel to decant the syrup into a clean mason jar, then attach a lid with a wide pour spout to keep messes to a minimum.

FAQs

Is peanut butter syrup gluten-free?

If you follow the recipe below and read your labels carefully, yes. Just make sure there is no gluten cross-contamination with your sugar or PB (if you frequently spread it on toast, you might want to start with a fresh jar).

Does peanut butter have corn syrup?

Some of the more processed peanut butters do, while others don’t. Read your labels! As a tip, reach for brands that say “natural” on the label to avoid it—JIF Natural is sweetened with molasses, while most natural-natural PB is made with just peanuts and salt.

What’s the best way to get peanut butter to drizzle? How do you make peanut butter more liquid?

If you want peanut butter to drizzle without adding more ingredients, heat is the answer. Just note that it will harden back up a bit when it cools (like if you pour it over ice cream). To make peanut butter more liquid, try this peanut butter syrup recipe—it drizzles like a dream!

Peanut Butter Coffee Syrup Nutrition

As a Registered Dietitian, I always say that food should be both nourishing and enjoyable—this peanut butter syrup strikes a lovely balance. Thanks to the peanut butter, you’re getting 2 grams of plant-based protein and 5 grams of fat with each drizzle, both of which can increase feelings of satiety. 

But, with 15 grams of carbs (13 of which are sugar) per serving, it’s a sweet treat—enjoy it mindfully, and keep an eye on added sugars throughout the day. And while the fat and protein combo helps slow down the absorption of sugars, it’s still a simple syrup. If you’re concerned about sugar or fat content, I’ve offered some optional variations above to reduce both.

At the end of the day, I like to think of it as a flavor enhancer—just a few tablespoons can go a long way in making simple foods feel extra special, without needing a large portion. Enjoy!

Total nutritional content per serving is:

  • Calories: 110 calories
  • Total Fat: 5 grams
  • Protein: 2 grams
  • Sodium: 30 mg
  • Carbohydrates: 15 grams
  • Sugar: 13 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

hand in a blue-grey sweater grabbing the collins glass filled with homemade peanut butter syrup from the white coaster.

Other Coffee Syrup Recipes

Print Recipe
5 from 3 votes

Peanut Butter Syrup

This simple 3-ingredient Peanut Butter Syrup recipe is about to revolutionize your coffee break with salty-sweet magic. So easy, so yummy!
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Peanut Butter Syrup
Servings: 18 servings
Calories: 110kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 cup water
  • 1 cup brown sugar packed
  • ¾ cup creamy peanut butter

Instructions

  • Add all ingredients to a medium saucepan and heat over medium-low heat. Whisk continuously until the sugar is dissolved and everything is smooth and combined.
  • Remove from heat and allow to cool at room temperature for 15 minutes. Transfer the peanut butter syrup to a syrup bottle or mason jar and store in the fridge for up to 2 weeks.

Notes

This makes about 2.25 cups of peanut butter syrup.

Nutrition

Serving: 2tablespoon | Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Sodium: 30mg | Sugar: 13g
Peanut butter syrup.

xoxo Megan

Iced Horchata Oatmilk Shaken Espresso (Starbucks Copycat)

Celebrate Cinco de Mayo Starbucks-style with my copycat Iced Horchata Oatmilk Shaken Espresso recipe. This delightfully creamy, warmly spiced, and naturally vegan iced coffee drink is part of the new 2025 summer menu, so I wanted to make sure you had all the DIY deets before it drops!

copycat starbucks horchata oatmilk shaken espresso in a clear pint glass; you can see the dark coffee layer on the bottom topped with the creamy tan horchata oatmilk layer and a cinnamon stick for garnish.

As far as cold Starbucks recipes go, the shaken espresso drinks are definitely contenders for the top spot. They’re just so simple to make, and are bursting at the seams with crave-worthy flavor! There’s the classic brown sugar shaken espresso, which is a year-round treat. Arguably, the hazelnut shaken espresso is, too. 

In the fall, there’s the iced apple crisp oatmilk shaken espresso and pumpkin spice shaken espresso. But until now, there hasn’t been a summer-specific flavor assigned to this frosty favorite—and I couldn’t be happier with the result. Pairing a beloved Mexican agua fresca with bold and buzzy espresso? BRILLIANT.

I can already tell this Starbucks horchata shaken espresso is going to become a summer staple at my house—it’s somehow creamy and light, frosty and cozy all in one sip. Best of all, it’s made with just 3 ingredients in less than 5 minutes. The way I see it, that kind of coffee break ease is reason enough to throw a fiesta!

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What does it taste like?

If Mexican café de olla (a sweet and spicy coffee drink) and horchata (a cinnamon-flavored sweet rice milk) made an iced coffee baby, this would be it! The espresso brings deep, dark,  roasty undertones with a hint of bitterness—perfect for kicking those yawns to the curb. 

The sweet horchata syrup is full of Latin flair thanks to a heady mix of spicy cinnamon, warming vanilla, and toasty rice. Finally, the creamy, dreamy oatmilk ties it all together, softening espresso’s sharpness while keeping it deliciously dairy-free—just like the classic Mexican drink.

copycat Starbucks iced oatmilk shaken espresso with horchata in a pint glass after stirring; it's on a white coaster on a wooden cheese plate on a grey table with white rice and cinnamon sticks scattered around.

Why You’ll Love This Starbucks Shaken Espresso Recipe

  • Sweet & Summery - When the temperatures rise, my hubby and I like to hit a local taco truck—Mexican food just feels right when the sun is shining! While we change our order every time, the only thing that isn’t negotiable is a big ol’ glass of horchata to wash it all down. I love that I can bring that vibe to my morning coffee!
  • Quick & Easy - All you need are 3 ingredients and 5 minutes to whip one up. So simple!
  • Budget-Friendly - Making your own Starbucks-style drinks is one of the easiest ways to recession-proof your budget without giving up your favorite indulgences! Rather than spending $5 (without tax or tip) for a single shaken oat milk espresso, you can make it at home for a fraction of the price. 

Ingredients Needed

As promised, you only need 3 simple ingredients to make this Starbucks horchata drink:

  • Espresso - Because you can’t make a shaken espresso without it!
  • Horchata Syrup - Feel free to use store-bought, or make my homemade version with white rice, granulated sugar, water, cinnamon, and vanilla extract. 
  • Oat Milk - I used Oatly Full Fat Barista Edition (which is what Starbucks uses), but feel free to swap in the brand you prefer. 
ingredients for making starbucks iced horchata oatmilk shaken espresso measured out into white bowls on a white table.

Substitutions

I want you to feel empowered to tweak this Starbucks iced shaken espresso recipe as needed to make it work for you! Here are some easy swaps to try:

45 degree angle downward shot looking into the icy pale tan top of a homemade starbucks shaken horchata espresso with oat milk.

How To Make Starbucks Iced Horchata Oatmilk Shaken Espresso

You’ll be slurping down this summery sipper before you know it. Here’s how:

Step 1: Add horchata syrup to a mason jar or cocktail shaker.

Step 2: Brew the espresso into the jar with the syrup. Attach the lid.

Step 3: Shake the espresso and syrup together until frothy—about 45 seconds.

Step 4: Pour the shaken horchata espresso mixture into a glass of ice.

Step 5: Pour the oatmilk over the iced shaken espresso. Garnish with a cinnamon stick if desired, then drink up!

action shot of horchata syrup being poured into a clear mason jar.
action shot of espresso being poured into the mason jar with the horchata syrup.
hand shaking the espresso and syrup together in the mason jar with a silver lid attached.
action shot of horchata shaken espresso being poured into a glass of ice.
action shot of oat milk being poured into the glass with the horchata shaken espresso.

Optional Variations & Dietary Adjustments

  • Sugar-Free - For a diabetic-friendly and lower-calorie version of Starbucks horchata shaken espresso, use your favorite cup-for-cup sugar substitute to make your horchata syrup. 
  • Decaf or Caffeine-Free - Feel free to swap in your favorite decaf roast to reduce the buzz. You can also use your favorite caffeine-free coffee alternative (e.g. Dandy Blend or roasted chicory) if you can’t have any caffeine.

Serving Suggestions

This warmly spiced iced horchata oat milk shaken espresso is my new favorite coffee break recipe—all that sugar, spice, and everything nice is just what the doctor ordered! While it’s lovely on its own, you can also up the flavor ante by:

homemade horchata iced oatmilk shaken espresso before stirring the oat milk and shaken espresso together so there is an ombre effect.

Recipe Success Tips

  • Use full-fat, barista-style oat milk for the creamiest mouthfeel. Some oat milks can be kind of thin, so choosing a good one with rich texture is key. 
  • Make sure your milk and syrup is cold before starting to quickly cool the espresso. This will keep it from melting the ice and becoming diluted!
  • Freeze your serving glass for 15-20 minutes before making the shaken espresso to keep it frosty to the very last drop.

FAQs

Does Starbucks have horchata?

While they don’t offer authentic Mexican horchata, which is basically sweetened rice milk with cinnamon, Starbucks is introducing the iced horchata oatmilk shaken espresso made with horchata-flavored syrup in May of 2025.

What Starbucks drink tastes like horchata?

This iced horchata oat milk shaken espresso is top of the list! You’ll likely also be able to use the syrup for sweetening cold brew, making a hot oat milk latte, blitzing up frappuccinos, or adding it to any of your other favorite Starbucks drinks!

Is Starbucks shaken espresso sweet?

Yes, but not overly so (in my opinion). The syrup and milk helps round out the sharp, bitter edges of the espresso, but the espresso keeps the drink from being cloyingly sweet. You can always dial the sweetness up or down by adding more or less syrup!

DIY Iced Horchata Shaken Espresso Nutrition

At 230 calories per serving, this creamy, spicy-sweet coffee drink definitely falls under “treat” territory. The majority of that comes from carbs—each serving contains 43 grams, 36 of which are from sugars. Since we’re using oat milk instead of dairy, there’s only 2 grams of protein and 5 grams of fat per drink. With a moderate 84 milligrams of sodium, it’s nothing to fret over.

There are always ways to tweak your homemade coffee drinks to help them fit your dietary needs. To reduce the calorie, carb, and sugar content, swap in sugar-free horchata syrup. To increase the protein, consider swapping in dairy milk and/or blending in some protein powder.

But, even if you drink this iced horchata shaken espresso as is, as long as you consume it in moderation, you should be fine! I would recommend pairing it with a high-fiber snack to prevent any massive fluctuations in your blood sugar, then just make sure to be mindful about the rest of your day. Enjoy every sip!

Total nutritional content per serving is:

  • Calories: 230 calories
  • Total Fat: 5 grams
  • Protein: 2 grams
  • Sodium: 84 mg
  • Carbohydrates: 43 grams
  • Sugar: 36 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

hand using a clear glass straw to stir the oatmilk into the iced horchata shaken espresso.

Other Iced Coffee Recipes

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5 from 5 votes

Iced Horchata Oatmilk Shaken Espresso (Starbucks Copycat)

My copycat Starbucks Iced Horchata Oatmilk Shaken Espresso is sweet, creamy, cinnamon-y magic.
Prep Time3 minutes
Total Time3 minutes
Course: Drinks
Cuisine: American
Keyword: Horchata Oatmilk Shaken Espresso
Servings: 1 drink
Calories: 230kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Pour horchata syrup into a mason jar, then top with espresso. Add ice, and shake until frothy and well-combined.
  • Add ice to a tall glass, then strain the horchata espresso over the ice. Top with oat milk, stir, and drink up!

Nutrition

Serving: 1drink | Calories: 230kcal | Carbohydrates: 43g | Protein: 2g | Fat: 5g | Sodium: 84mg | Sugar: 36g
Iced horchata oat milk shaken espresso.

xoxo Megan

Strawberry Acai Lemonade (Starbucks Copycat)

Move aside, Starbucks—my copycat Strawberry Açai Lemonade Refresher recipe tastes just like the real thing, but at a fraction of the cost. This beautifully batchable pink drink is made with just 7 ingredients and 15 minutes of effort, bringing a week’s worth of puckery-sweet brightness to your cup!

pint glass filled with strawberry acai lemonade with fresh strawberry slices and a lemon wedge.

If you loved my strawberry acai refresher recipe from last year, you’re going to love this extra citrusy twist with homemade lemonade. Like my other Starbucks refresher recipes, this juice-based drink is the perfect antidote when you need to rehydrate from a day in the sun, but water is too boring and iced coffee is too buzzy.

Best of all, my homemade strawberry acai lemonade is all-natural—it’s made with only real fruit, fruit juice, sugar, and water! So, not only do you not have to wait in line or tip, you also get to avoid all the questionable lab-made extras like “natural flavors” (which are anything but natural) and rebaudioside A. What the heck is that, anyway? 🤨 Hooray for homemade!

Love fancy iced strawberry drinks? Check out my iced strawberry matcha latte, fresh strawberry iced tea, and iced strawberry latte next! 

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What does it taste like?

Imagine making the strawberry acai refresher with lemonade instead of water. You get all the bright, juicy flavor of strawberries and passion fruit with that tangy pop of acai berries, but with an extra sunshine-y boost from the sweet-tart lemonade. It has just the right amount of sour notes—enough to make you pucker and squint a smidge on the first sip—but is sweet enough to smooth out the edges and keep you coming back for more!

45 degree downward shot into a glass of homemade strawberry acai lemonade.

Why You’ll Love This Starbucks Lemonade Refresher Recipe

  • One & Done - As with all my refresher recipes, this punchy pink sipper makes enough for 4 drinks. It’s also easy to double or triple so you can keep your fridge stocked with sweet summer flavors all week long.
  • Budget-Friendly - While the individual components to make acai strawberry lemonade will set you back to the tune of 3-4 Starbucks drinks at the outset, you’ll only be using a miniscule amount of the sugar and fruit powders to make a batch. When you break down the cost by how much of each ingredient you use, a single serving costs less than half of what you’d pay in stores.
  • Pretty in Pink - My kindergartener is going through a princess phase, so pink is very in. I can’t blame her, though—just looking at this magenta marvel is enough to put a smile on my face! And remember: that color is au naturel thanks to freeze-dried fruit! 

Ingredients Needed

  • Water & White Grape Juice - Using white grape juice adds another layer of flavor to our refresher base while reducing the need for added sugar.
  • Strawberries - Feel free to use fresh or frozen strawberries depending on the season and the price.
  • Granulated Sugar - Plain white sugar has a neutral sweetness, allowing all the fruity goodness to shine. We’ll use it in both the refresher base and the homemade lemonade.
  • Lemon Juice - Whenever possible, reach for fresh citrus juice over bottled—it has a lighter, less bitter flavor because it doesn’t have the same level of lemon essential oil as the bottled stuff. We’ll use it in both the refresher base and the lemonade, so make sure you grab plenty.
  • Açai Powder & Passionfruit Powder - These two freeze-dried fruit powders add tons of fruity flavor without the hassle of processing them (or having to find them in the first place!). 
  • Citric Acid - This is the same stuff they use to dust the outside of Sour Patch Kids—it’s super tart. Just a little bit will go a long way! Don’t worry about finding ways to use up the bag—it’s used in nearly all my refresher recipes and is a common ingredient in canning.
ingredients needed to make a homemade Starbucks strawberry acai lemonade refresher measured out on a white table.

Substitutions

  • White Grape Juice - Apple juice has a more pronounced flavor, but you can use it if needed—the strawberry lemon flavor profile has enough oomph to stand up to it.
  • Strawberries - Feel free to swap in another type of berry like raspberries or blackberries.
  • Granulated Sugar - You’re welcome to use the sweetener of your choice, but note that not all are created equal. Some are much sweeter than table sugar, so adjust the amount you add as needed.
  • Lemon Juice - Fresh lime juice would also be excellent! (Strawberry acai limeade sounds yummy, right?)
  • Açai Powder - While acai has a particularly puckery punch, you can swap in other freeze-dried fruit powders like strawberry or blackberry if needed.
  • Passionfruit Powder - Mango or pineapple powder would be the closest substitutes.
  • Citric Acid - If you don’t have any on hand, look to your spice cabinet. Cream of tartar, also known as tartaric acid, is a great substitute. Just use slightly less than is called for.
silver metal straw added to a clear glass filled with bright red Starbucks copycat strawberry acai lemonade on a white table with a green houseplant, vertically halved strawberries and a slice of lemon.

How To Make Starbucks Strawberry Açai Lemonade At Home

Step 1: Combine water, grape juice, strawberries, and sugar in a saucepan. 

Step 2: Simmer the strawberry mixture for 10 minutes. Make sure to stir a few times in the beginning to dissolve the sugar. 

Step 3: Strain the berries out from the juice. Put the juice back in the saucepan.

Step 4: Heat the strawberry juice over medium-low heat. Add the lemon juice, açai powder, passionfruit powder, and citric acid to the saucepan, stirring frequently until everything is mostly dissolved. (You’ll still see some specks of the açai powder—that’s normal.)

Step 5: Chill. Pour the strawberry açai refresher base into a mason jar, then cover and cool in the fridge. 

Step 6: Add ice and sliced strawberries to a glass. Pour in the lemonade. 

Step 7: Mix in the strawberry açai refresher base, stirring to combine. Serve & enjoy!

strawberries, juice, sugar, and water added to a small saucepan.
strawberries simmering in grape juice and simple syrup mixture.
action shot straining the strawberry slices from the strawberry mixture.
pot simmering with strawberry lemonade mixture after adding lemon juice, acai powder, passionfruit powder, and citric acid.
action shot pouring the strawberry acai lemonade refresher base into a mason jar to cool.
action shot of lemonade being poured into a glass of ice and sliced strawberries.
action shot of Starbucks strawberry acai refresher base being poured into the glass with the lemonade.

Optional Variations & Dietary Adjustments

  • Reduced Sugar/Added Sugar-Free - White grape juice has naturally occurring sugars, so swapping in a cup-for-cup sugar alternative (e.g. monk fruit) will reduce the sugars, but not eliminate them. If you’re diabetic, try using diet grape juice to cut back even further. 
  • Frozen Strawberry Acai Lemonade - Once mixed, freeze half of the strawberry acai lemonade into ice cubes. Blend the flavored ice, the berry lemonade, and a few frozen strawberries until the consistency is like an Icee.
  • Caffeinated - If you order Starbucks refreshers in-store, they do have a bit of caffeine. If you want to add some kick, just add a bit of green tea extract or green coffee extract.

Serving Suggestions

  • Strawberry Acai Palmer - Once you mix up the acai strawberry refresher with the lemonade, mix in an equal amount of iced tea—black tea, green tea, or caffeine-free hibiscus tea are all great choices! As a bonus, iced tea is super cheap, so this will make your Starbucks drink even more affordable.
  • Sparkling Strawberry Acai Lemonade - Rather than using regular lemonade, swap in sparkling French lemonade for an effervescent twist. 
  • Spiked Acai Strawberry Lemonade - Turn this tart treat into an adults-only affair by adding a tipple of your favorite spirit—vodka sounds like a good fit!
DIY strawberry acai Starbucks lemonade in a clear pint glass on a white table with fresh lemon slices and halved fresh strawberries blurred out beneath.

Recipe Success Tips

  • Roll Your Lemons firmly on your work surface before slicing them open to juice them—this helps you get every last drop. Alternatively, buy lemons when they’re on sale and toss them into your freezer whole—after defrosting, they’ll be extra juicy!
  • Freeze Your Glass for about 15-20 minutes before serving to keep your refresher extra frosty and refreshing. 
  • Plan Ahead by making a double, triple, or quadruple batch of the refresher base—it’s just as easy to make as a small batch! It’ll keep well in the fridge for several days, or can be frozen for several months. This is also a good move if you’re hosting a shindig.
  • Reduce Food Waste (and get the most from your grocery budget while you’re at it!) by tossing the spent lemon halves and strawberry hulls in a pitcher with water, then popping it in the fridge for 24 hours. Boom! Free fruit-infused water to slurp down after your fancy lemonade! Oh, and don’t toss those steeped strawberries, either—they’re great for spooning over ice cream or swirling into plain yogurt.

FAQs

What is in Starbucks strawberry acai lemonade?

According to the Starbucks website, their strawberry acai lemonade refresher has water, sugar, white grape juice concentrate, citric acid, natural flavors, natural green coffee flavor, fruit and vegetable juice, rebaudioside-a, lemon juice, lemon oil, and freeze-dried strawberries. My recipe has almost the same, but without the artificial ingredients like “natural flavors” and “rebaudioside-a.”

Does strawberry acai lemonade have a lot of caffeine?

If you buy a Starbucks strawberry acai lemonade refresher at a Starbucks shop, you can expect about 45-55 milligrams of caffeine per serving—about the same as a caffeinated soda. If you make my homemade version, there is none (unless you add it)!

Is strawberry acai lemonade getting discontinued?

Unfortunately, it sounds like this refreshing summer drink is indeed getting discontinued in 2025 as part of their efforts to streamline the menu. But now that you can make your own at home, you don’t have to worry!

DIY Strawberry Açai Lemonade Nutrition

As a juice-based drink with no dairy, this homemade refresher is basically just water and carbs! Each serving has 176 calories and 43 grams of carbs (41 of which are sugars). There is no fat or protein, and just 33 milligrams of sodium per serving. If you’d like to reduce the sugar and carb count, hop up to the “optional variations” section for instructions.

Aside from being pretty sugary, the relatively large quantity of fruit juice in the mix means you’re getting some nutrients in there. Lemons bring a big boost of immune-building vitamin C to the table, while acai is considered a “superfood” thanks to large quantities of vitamin A, anthocyanins, calcium, magnesium, iron, and potassium. 

Think of this drink like a better-for-you gatorade—it’s all-natural and a good source of electrolytes. In other words, feel free to enjoy a glass to rehydrate after a long day in the sun or a sweaty workout. Just make sure to switch over to a sugar-free drink like plain iced tea or water when you’re done so you don’t overdo it on the sugar!

Total nutritional content per serving is:

  • Calories: 176 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 33 mg
  • Carbohydrates: 43 grams
  • Sugar: 41 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

homemade Starbucks strawberry acai lemonade on a white coaster on a white marble cheese tray on a white table surrounded by fresh halved strawberries, a green houseplant, and sliced lemon.

Other Starbucks Refresher Recipes

Print Recipe
5 from 1 vote

Strawberry Acai Lemonade (Starbucks Copycat)

Scratch your Starbucks itch at home with my copycat Strawberry Açai Lemonade Refresher recipe!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American
Keyword: Strawberry Acai Lemonade
Servings: 1 drink
Calories: 176kcal
Author: Megan Byrd

Equipment

  • 1 medium saucepan

Ingredients

Strawberry Acai Refresher Base:

Strawberry Acai Refresher:

  • ½ cup Strawberry Acai Refresher Base
  • ½ cup lemonade
  • 2 tablespoon sliced/hulled, fresh strawberries
  • ice

Instructions

  • Add the water, grape juice, 1 cup strawberries, and sugar to a medium saucepan and stir. Heat to a simmer, then simmer for 10 minutes.
  • After 10 minutes, strain out the strawberries, squeezing them to get as much liquid from them as possible. Discard the strawberries and pour the liquid back into the saucepan.
  • Heat the strawberry liquid over low heat and whisk in the lemon juice, acai powder, passionfruit powder, and citric acid. Whisk until everything is dissolved (acai powder will leave specks, it doesn't fully dissolve).
  • Remove from heat, transfer to a large jar, and allow to cool completely before using.
  • Make the refresher: Stir together ½ cup of the strawberry acai refresher base and ½ cup lemonade and pour over ice. Top with fresh sliced strawberries and drink up!

Notes

This makes 2 ½ cups of base, enough for 5 drinks. Store any leftover refresher base in the fridge for up to 1 week. 

Nutrition

Serving: 1drink | Calories: 176kcal | Carbohydrates: 43g | Sodium: 33mg | Sugar: 41g
Strawberry acai lemonade refresher.

xoxo Megan

Iced Blueberry Matcha Latte

Sweet berries, creamy milk, and earthy green tea combine forces to make this bright and beautiful Iced Blueberry Matcha Latte. This dreamy warm-weather beverage may be *almost* too pretty drink, but takes just 4 ingredients and 5 minutes to whip up!

two toned iced blueberry matcha latte in a clear pint glass; the bottom half is lilac-colored milk while the top is a verdant green from the matcha.

I’m a huge fan of Starbucks-style matcha drinks—they’re the perfect diversion from my normal coffee routine. Not only do I love the creamy, sweet, and earthy flavor of an iced matcha in the afternoon, but also the vibrant green color this traditional Japanese tea brings to the table. It’s impossible not to smile when you see it!

Much like my iced strawberry matcha latte, this summery twist on the classic relies on the juicy sweet flavor of fruit to add a touch of whimsy (and another happy hue) to your glass. And despite looking like a matcha latte masterpiece, this splendid sipper comes together in just a few simple steps using only a handful of ingredients. Don’t you just love when that happens?!?

Best of all, this café-style drink is completely customizable—swap in the milk of your choice, make it sugar-free, or even cut the caffeine. When you play your own Starbucks barista, anything is possible, and you don’t even have to pay extra for it. 😉

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What does it taste like?

Imagine green tea ice cream topped with fresh blueberry sauce, but in liquid form—that’s what this matcha blueberry masterpiece tastes like! You get the sweet, slightly floral flavor of blueberries from homemade coffee syrup, the earthy, grassy flavor of green tea from the matcha powder, and a delightfully creamy mouthfeel from milk. It’s a match made in matcha heaven. 😍

homemade iced matcha latte with blueberry syrup in a clear glass on a white table with fresh blueberries and a green houseplant.

Why You’ll Love This Blueberry Matcha Recipe

  • Sweet & Simple - You only need 4 ingredients to make this easy matcha latte recipe—blueberry syrup (made from blueberries, sugar, and water), matcha, and milk. So, I guess 5 ingredients if you count water. Not too shabby!
  • Quick & Easy - If your blueberry syrup is already made, you’ll be able to make this blueberry iced matcha in about the time it takes for a commercial break.
  • Fresh & Fruity - If the grassy flavor of matcha is a little much for you on its own, this fun, berry-flavored twist might be just what the Taste Doctor ordered. The honeyed sweetness of blueberries pairs beautifully with green tea!

Ingredients Needed

As promised, you don’t need much to make this stunner of a sipper. Here’s what to grab:

  • Matcha Powder - When it comes to matcha, you get what you pay for. Note that there are three levels of matcha—premium (a.k.a. latte) grade, culinary grade, and ceremonial grade. While you can use any of these options, I recommend using ceremonial-grade matcha that is harvested from the youngest leaves, giving it a smooth, slightly sweet flavor.
  • Blueberry Syrup - You’re welcome to use store-bought syrup, but I always prefer making my own—it’s generally cheaper and healthier! You only need fresh or frozen blueberries, white sugar, and water to make a batch of the DIY stuff. 
  • 2% Milk - I find that 2% milk offers plenty of creaminess (especially if you use Fairlife milk, which is creamier, sweeter, and higher in protein than conventional milk), all while keeping fat and calories in check. 
  • Water - If possible, start with filtered water for the best-tasting results. 
blueberry syrup, milk, matcha powder, and water measured out for making coffee copycat's iced blueberry matcha latte recipe.

Substitutions

Fresh out of something important? Check this list to see if you can avoid a run to the grocery store:

  • Matcha Powder - Toasty hojicha powder is another delicious Japanese green tea that would work beautifully here. You can also swap in moringa powder for a caffeine-free alternative.
  • Blueberry Syrup - Feel free to swap in the fruity flavoring of your choice. Strawberry syrup, blackberry syrup, or raspberry syrup are all good substitutes!
  • 2% Milk - You’re welcome to use any percentage of dairy milk or any variety of plain or vanilla-flavored plant-based milk you prefer.
colorful ombre purple to green glass of iced blueberry matcha latte with a clear glass straw on a white table with two green houseplants, a white ceramic jug, and a small pinch bowl filled with fresh blueberries.

How To Make An Iced Blueberry Matcha Latte

You’ll love how quickly this tea latte comes together:

Step 1: Sift the matcha powder into a small glass or bowl.

Step 2: Froth. Add hot water to the matcha and whisk with a matcha whisk or milk frother to combine.

Step 3: Pour the blueberry syrup into your preferred serving glass. Top with ice.

Step 4: Pour the milk over the blueberry syrup.

Step 5: Stir the sweet blueberry milk until well-combined.

Step 6: Finish Assembly. Gently pour the frothed matcha over the chilled blueberry milk, and enjoy!

matcha powder in a mesh strainer being sifted into a clear rocks glass.
action shot of a hand using a milk frother to mix up the matcha powder with hot water.
action shot of blueberry syrup being poured into a clear pint glass.
action shot of milk being poured over ice in the glass with the blueberry syrup.
action shot of a hand using a spoon to stir the blueberry syrup into the milk.
action shot of the frothed matcha tea being poured over the sweet blueberry milk to make an iced blueberry matcha latte.

Optional Variations & Dietary Adjustments

  • Dairy-Free/Vegan - Swap in the plant-based milk of your choice, opting for a “barista blend” if possible. Also, make sure your sugar is vegan-friendly if you’re making your own blueberry syrup!
  • Sugar-Free - Feel free to buy or make sugar-free blueberry syrup with a cup-for-cup sugar-free sweetener like monkfruit or stevia. 
  • Caffeine-Free - Matcha packs a comparatively strong caffeine punch for tea, so it might not work for you if you’re super sensitive. If that’s the case, I love using moringa powder as a substitute—it shares that earthy, vegetal taste and is packed with good-for-you nutrients, but contains exactly zero buzz.  
  • Hot Blueberry Matcha Latte - There’s no rule that matchas have to be iced! Just steam your milk for a cozy version that’ll remind you of sunny days in the middle of winter.

Serving Suggestions

While I think this iced blueberry matcha is already a real looker, there are a few ways you can go the extra mile:

  • Freeze Your Serving Glass for about 15-20 minutes before serving (make sure it’s real glass for the full effect). This will keep your iced matcha nice and chilly to the very last drop.
  • Stir It Up! Even though the layered ombre effect is beautiful, you might enjoy the flavor of this green tea latte more if you swirl the purple and green colors together. 
  • Add a Terrific Topper. If you want another layer of color to gawk at, take a note from my iced lavender cream oat milk matcha and whip up some fluffy blueberry-flavored cold foam to crown your drink.
  • Host a Blueberry Brunch. Serve these iced blueberry matchas alongside my high protein blueberry overnight oats, healthy blueberry zucchini muffins, or these high protein berry cheesecake overnight oats for a berry delicious start to the weekend!
iced blueberry matcha latte in a clear glass with distinct layers of colors; pale purple blueberry milk on the bottom, bright green matcha with ice, and a pale green top from the frothed matcha.

Recipe Success Tips

  • Sift the matcha powder to prevent clumping. 
  • Use hot water to froth your matcha; it doesn’t work well with cold water.
  • For a layered look, make sure to add the ice to the glass before you add the matcha.
  • Use 100% pure matcha powder, preferably one that is ceremonial grade. Be sure to check your labels—some brands make an instant matcha latte mix that is already sweetened.

FAQs

What fruits and flavors pair well with matcha?

I personally think the tart-sweet flavor of berries makes them a fantastic pair for the vegetal flavor of matcha—both this blueberry matcha and my strawberry matcha latte are good examples. Lavender is another good flavor match—try my iced matcha lavender latte next!

Is blueberry good in matcha?

I personally think so, but it might not tickle everyone’s pickle. Taste is so subjective!

Does Dunkin have blueberry matcha?

I don’t think so, but now that you know how to make one yourself, who cares? You can whip one up whenever the craving strikes. 

Homemade Blueberry Iced Matcha Latte Nutrition

Considering this creamy green tea drink is so sweet and rich, the fact that each serving is just over 190 calories shouldn’t come as a big surprise. Some of that comes from the 37 grams of carbs (34 of which are from sugar), while the remainder comes from the milk. Feel free to cut back on calories and sugar by swapping in a sugar-free flavoring syrup.

Since we’re using 2% milk, the fat in each of these drinks clocks in at a reasonable 4 grams, and you’re getting 6 grams of protein. Not bad! Both of those things can help with feelings of satiety. There’s also about 100 milligrams of sodium per serving—not too wild, but something to keep in mind.

Beyond that, you’re also getting a nice dose of vitamins, minerals, and antioxidants from the tea (including cancer-fighting EGCG) plus a good amount of L-theanine alongside the caffeine to help with cognitive function. Oh, and let’s not forget the calcium and vitamin D from the milk! All in all, this blueberry iced matcha is a fun, sweet treat to be enjoyed in moderation. Enjoy every sip! 

Total nutritional content per serving is:

  • Calories: 193 calories
  • Total Fat: 4 grams
  • Protein: 6 grams
  • Sodium: 99 mg
  • Carbohydrates: 37 grams
  • Sugar: 34 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

hero shot of a pale purple, bright green, and pale green layered iced matcha blueberry latte.

Other Matcha Latte Recipes

Print Recipe
5 from 1 vote

Iced Blueberry Matcha Latte

This beautifully layered purple-green ombre Iced Blueberry Matcha Latte is almost too pretty to drink!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Blueberry Matcha
Servings: 1 drink
Calories: 193kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Sift matcha powder using a fine mesh strainer, removing any clumps. Whisk the sifted matcha and hot water together until smooth and well combined. Set aside.
  • Assemble the blueberry matcha latte. Pour the blueberry syrup into a tall glass, then top with ice. Pour the milk over the syrup and stir. Top slowly with the matcha, and drink up!

Nutrition

Serving: 1drink | Calories: 193kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Sodium: 99mg | Sugar: 34g
Iced blueberry matcha latte.

xoxo Megan

Fresh Strawberry Iced Tea

Next time you need a refreshing sipper for spring or summer, start with a glass of my homemade Strawberry Iced Tea. This lightly caffeinated fruit tea is made with just 4 basic ingredients in about 10 minutes, and has the perfect balance of sweet, tart, and tannic flavor. 

clear pint glass filled with homemade strawberry iced tea on a white table with halved fresh strawberries.

There’s nothing quite like a glass of freshly made strawberry sweet tea to add a little spring to your step. This delightful combination of iced black tea, sugar, and fresh strawberries tastes like pure sunshine in a glass—just what the doctor ordered on a balmy summer afternoon.

If you’re a fan of my Starbucks copycat iced peach green tea or regular Snapple-style peach iced tea, this strawberry variation ought to be right up your alley. The process is simple—just steep some tea bags in hot water, add sugar to sweeten it, blitz and strain some fruit, then mix it all together. All in, it takes just 10 minutes to whip up a pitcher. So easy!

It’s just the thing to make when you need a hint of energy and are craving the sweet taste of strawberries, but don’t want the full buzz of an iced strawberry latte or the rich creaminess of an iced strawberry matcha latte. And for all my planners out there, you’ll love that you can make this strawberry iced tea recipe once and keep your cup full all week long!

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What does it taste like?

This iced strawberry tea is lovely and layered. First, you’ll taste the bright, sweet-tart flavor of fresh berries enhanced with a sprinkle of sugar. Next, you’ll taste the slightly bitter flavor of black tea, providing a nice contrast to the sweetness. Finally, you’ll get a crisp, dry finish thanks to the tannins in the tea. It’s absolutely crave-worthy!

45 degree angle downward shot into a glass of iced strawberry tea garnished with a sprig of fresh mint and sliced strawberries.

Why You’ll Love This Fruity Iced Tea Recipe

  • Quick & Easy - With just 4 ingredients and minimal prep, this speedy tea recipe is simple enough to make on a commercial break.
  • One & Done - Much like my Starbucks refresher recipes, this dairy-free drink makes enough for four servings. It’s also easy to scale up! If you’re looking for a way to brighten your whole week, strawberry iced tea is the way to go. 
  • All-Natural - Unlike store-bought bottled fruit teas that are made with additives like “natural flavors” (which aren’t natural, BTW), artificial colors, and preservatives, this homemade version is made with real, easy to pronounce ingredients—strawberry, tea, and sugar.

Ingredients Needed

As promised, you only need a handful of ingredients to make this sweet strawberry fruit tea. Here’s what to grab:

  • Black Tea Bags - You can use whatever brand you like—I used Lipton because it’s widely available. 
  • Granulated Sugar - Plain white sugar has a neutral sweetness, unlike brown sugar which has a molasses-caramel undertone. That neutral flavor allows the full beauty of the strawberries to shine!
  • Boiling & Cold Water - Use a bit of boiling water to steep your tea and make it easy to dissolve the sugar, but then add cold water so you can enjoy your iced tea straightaway. If possible, start with filtered water for the best taste. 
  • Strawberries - You can use either fresh or frozen berries. (If you go for frozen, let them defrost at least partially to make it easier on your blender.)
  • Strawberry Slices & Mint - Optional, but nice for a colorful garnish.
tea bags, strawberries, water, and sugar measured out for making a homemade strawberry iced tea recipe.

Substitutions

Need to make some changes? Not to worry. Here are a few easy swaps to try:

  • Black Tea Bags - You are welcome to use loose leaf tea. Aim for about 1 teaspoon per bag, or 2.5 tablespoons total—just strain out the tea leaves before moving on to the next step. 
  • Granulated Sugar - You can use the sweetener of your choice, like agave nectar, honey, or brown sugar.
  • Strawberries - This easy fruit tea recipe should work with any type of berries (or mix of berries) you prefer.
  • Strawberry Slices & Mint - Feel free to omit these garnishes, or swap in the toppers of your choice. (Strawberry basil iced tea, anyone?)
hand reaching out to grab a glass of strawberry iced tea off a white wooden serving platter.

How To Make Strawberry Iced Tea

This quick and simple drink recipe comes together in just a few easy steps:

Step 1: Make Sweet Tea. Tie the tea bags together at the top and remove the tags for easy steeping and removal. Bring the water to a boil, remove from heat, add the tea bags, and steep for 5 minutes. Remove the tea bags and stir in the sugar while it’s still hot.

Step 2: Add the strawberries to a blender.

Step 3: Blend the strawberries to a smooth purée.

Step 4: Strain the strawberry purée through a mesh strainer into a pitcher.

Step 5: Add the sweet tea to the pitcher with the strained strawberry.

Step 6: Mix to combine. Taste and adjust as needed.

Step 7: Serve the strawberry iced tea over ice. Garnish with strawberry slices and fresh sprigs of mint if desired. Enjoy! 

steeped tea in a saucepan with a wooden spoon for stirring in the sugar while it's still warm.
whole strawberries in a the base of a blender.
strawberry puree in the base of a blender.
action shot of strawberry puree being strained through a mesh strainer into a glass pitcher.
action shot of chilled sweet tea being added to the pitcher with the strained strawberry puree.
action shot of a hand using a wooden spoon to mix up the strawberry iced tea in the pitcher.
action shot of homemade iced strawberry tea being poured into a glass filled with ice and sliced strawberries.

Optional Variations & Dietary Adjustments

  • Sugar-Free - Swap in the cup-for-cup sweetener of your choice (e.g. monkfruit or stevia) for a low-calorie, diabetic-friendly drink. You can also just omit the sugar altogether and let the strawberries act as your only sweetener! 
  • Caffeine-Free - If you’re sensitive to the effects of caffeine, consider using decaf tea (which still has nominal amounts of caffeine). You can also use an herbal alternative, like tangy hibiscus tea, to make it totally caffeine-free.
  • Arnold Palmer-Style - Doesn’t a strawberry iced tea lemonade sound yummy?? Just swap out the cold water in favor of homemade lemonade and garnish with a fresh lemon wheel. 

Serving Suggestions

Iced strawberry sweet tea is a light and lovely drink you can enjoy any time of day, any time of year—no reason or add-ons needed. That said, there are a few fun ways to gussy up your glass:

  • Extra Frosty - Freeze your (real glass) serving glasses for about 15-20 minutes before serving to keep your drink chilled to the last drop. 
  • Flavored Ice - Swap out the regular ice cubes for lemonade ice as a fun, fruity twist. As the ice melts, the sweet citrusy flavor will meld with the strawberry iced tea so your drink doesn’t get diluted—it gets deliciously different. 
  • Spiked Strawberry - For an adults-only hard sweet tea, spike the pitcher with some whiskey, vodka, or, for a lighter sangria-like version, sparkling wine.
  • Party Perfect - If you’re hosting a cookout or pool party, consider making a double or triple batch of this strawberry iced tea and serving it out of a cute drink dispenser or punch bowl. (Feel free to have some bottles of booze on the side for spiking.) It’s a great option for serving with all your BBQ season favorites!
45 degree angle of a glass of strawberry iced tea on a round white wooden serving tray with a few halved strawberries and a green houseplant to the right.

Recipe Success Tips

  • Strawberry Smarts - Fresh strawberries are the cheapest and most flavorful during strawberry season (generally spring to mid-summer). When you’re picking them out, look for bright red color and an easily detectable fragrance. If fresh berries are prohibitively expensive (or if they don’t smell like much), opt for frozen berries instead. 
  • Water Temps - Depending on the type of tea you use, you might want to adjust your steeping temperature. Black teas and herbal teas are usually good with water in the 203-212ºF range, so boiling the water is fine. If you swap in green or white tea, reduce the temperature—175-185ºF is preferred for the best flavor. 
  • Steeping Times - If you’re using real tea (black, oolong, green, or white), over-steeping is a no-no that can cause your tea to taste bitter. Make sure to follow package directions for the preferred steeping time. That said, most herbal teas can steep indefinitely!

FAQs

Does strawberry iced tea have caffeine?

It depends on the tea variety that is used to make it! Anything made with real tea leaves will have at least a bit of caffeine (even if you use decaf versions), while herbal varieties will be free from caffeine. In the recipe card below I call for black tea, which has an average of 45 milligrams of caffeine per cup. (For reference, coffee ranges from 85-135 milligrams per cup and green tea has an average of 30 milligrams per cup.)

Is strawberry tea sweet?

Generally speaking, yes! Most fruit teas are on the sweeter side. You can adjust the sweetness by using less sugar if you prefer.

Is strawberry iced tea good?

It’ll depend on your personal flavor preferences, but I love it!

Homemade Strawberry Sweet Tea Nutrition

Considering “sweet” is in the name, it should come as no surprise that this iced strawberry sweet tea packs a bit of a caloric punch—you’re looking at just under 100 calories per serving. Most of those calories come from added sugar—each glass has approximately 24 grams of carbs, 22 of which are sugars. 

If you’re on a limited calorie diet, feel free to make the “sugar-free” variation described above. The majority of the carbs and calories will disappear if you use a sugar alternative. Other than that, there’s no fat or protein, and only 6 measly milligrams of sodium per serving.

Black tea and strawberries are both great sources of antioxidants and other nutrients—both have polyphenols, black tea has catechins and L-theanine, and berries have vitamin C. Furthermore, with a lower sugar and calorie count than soda and an all-natural ingredient list, this iced strawberry tea qualifies as a healthier choice for a sweet treat. Just make sure to limit your sugar intake for the rest of the day, eat plenty of fiber and protein, and enjoy every sip!

Total nutritional content per serving is:

  • Calories: 92 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 6 mg
  • Carbohydrates: 24 grams
  • Sugar: 22 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

side-on closeup shot of a pint glass of strawberry iced tea on a serving platter with fresh berries on it and a green houseplant to the right.

Other Homemade Iced Tea Recipes

Print Recipe
5 from 1 vote

Fresh Strawberry Iced Tea

This quick and easy recipe for Strawberry Iced Tea is made with just 4 ingredients (including water!). Sweet, refreshing, & summer-ready.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American
Keyword: Strawberry Iced Tea
Servings: 7 servings
Calories: 92kcal
Author: Megan Byrd

Equipment

Ingredients

  • 12 black tea bags (I used Lipton)
  • 4 cups boiling water
  • ¾ cup granulated sugar
  • 4 cups cold water divided
  • 3 cups sliced/hulled, fresh strawberries
  • fresh strawberry slices and/or mint leaves optional for garnish

Instructions

  • Remove the tea bags from the box and tie them together, then clip the paper tags off.
  • Bring 4 cups of water to a boil over medium heat. Once boiling, remove from heat and add the tea bags. Steep for 5 minutes. After steep time, remove the tea bags, allowing the tea to drip out of them before discarding them.
  • Stir the granulated sugar into the brewed tea until dissolved, then set aside.
  • Add 3 cups of strawberries and 1 cup cold water to a high-speed blender and blend until smooth. Use a fine mesh strainer to strain out the pulp. Discard the pulp, and pour the strawberry liquid into a serving pitcher.
  • Add the brewed sweet tea and remaining 3 cups cold water to the pitcher and stir. Allow the mixture to cool before serving.
  • Once cooled, pour the strawberry tea over ice and/or strawberry slices if desired. Garnish with mint leaves, then drink up!

Notes

This makes about 7 cups of strawberry iced tea. 

Nutrition

Serving: 1cup | Calories: 92kcal | Carbohydrates: 24g | Sodium: 6mg | Sugar: 22g
Fresh strawberry iced tea.

xoxo Megan

Iced Peach Green Tea (Starbucks Copycat)

Sip up and cool off with a tall glass of this Iced Peach Green Tea! Copied after Starbucks, this refreshing drink is easy to make with just a handful of ingredients. Enjoy on warm summer days or year-round for the ultimate beverage experience!

A glass of peach green tea on coasters on the counter with peaches and mint.

If, at the thought of summer sippers, peach iced tea is the first to come to mind, you are going to flip for this Starbucks Iced Peach Green Tea recipe! With a light caffeine kick, pure peach flavor, and a cooling and frosty finish, a cool glass of this refreshing drink is always a great idea!

Now that it's starting to warm up here in Oregon, I've been keeping a bottle of peach syrup always at the ready so I can mix up a tall cup of this drink during the heat of the day. Weather sipping it at my desk, from a tumbler while playing fetch with my pup, or on-the-go at the park with the kids, it's the perfect hydrating and refreshing pick-me-up.

Add flavor variations if desired, make it ahead of time for ultra-simple serving, adjust the sugar content to taste or your diet, or make a large batch for entertaining. The options for enjoyment are endless!

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What Is Iced Peach Green Tea?

Iced Peach Green Tea is a refreshing, lightly minty, sweet, and fruity iced green tea made popular by Starbucks. At the time of publication, it is on its year-round menu and is made with spearmint, lemongrass, and lemon verbena green tea, a peach-flavored white grape juice blend, and water.

This version of the Starbucks drink is made with 100% fruit-infused syrup (no grape juice here!), minty green tea, and water, making it easy to make at home and even more delicious than what you find in store.

What Does It Taste Like?

One sip of this peach green tea recipe will take you to a warm summer afternoon while lounging on a veranda. The frosty and sweet tea cools you off with real Southern peach flavor, and the floral and minty green tea refreshes and gives you a lightly energizing but not buzzing kick. The balanced, cooling, and sweet sipper offers a temporary respite from the day's worries, transporting you to a summer porch moment so real you can feel the breeze on your face and hear the birds chirping!

A clove-up overhead shot of a glass of peach green tea with small mint leaves.

Why You'll Love This Starbucks Peach Green Tea Copycat Recipe

  • Simple and Quick — Just brew the tea, add the peach syrup, stir, and enjoy. It's spring and summer simplicity at its finest!
  • Budget-Friendly — Each frosty, hydrating cup comes together in less than $.75/serving, saving you both time and money from swinging by Starbies!
  • Made with Real Ingredients — If 20-character words of ingredients you can't pronounce in bottled, storebought iced tea aren't your ideal makings of a summer sipper, you'll be delighted to know that homemade calls for only THREE whole foods-based ingredients. And, it tastes so much better!

Ingredients

A short ingredient list makes this tea doable any time of day. Here's what you will need:

  • Tazo Organic Zen Green Tea — Starbucks brews its peach green tea with its proprietary Teavana Jade Citrus Mint Green Tea. However, it is difficult (and expensive!) to find in stores, so I recommend substituting Tazo Organic Zen green tea. It is easy to find, cheaper, and has hints of lemongrass and spearmint, making it minty and very similar to Teavana. Tazo can be found at most major grocery stores and online, though you can substitute your favorite higher-quality green tea as desired.
  • Peach Syrup —Homemade syrup takes iced green tea from ordinary to extraordinary! Though you can make it with bottled syrup if needed, homemade syrup is surprisingly easy and quick. Make it up to a week in advance (or freeze it for extended storage) for ultra-simple drink prep. The syrup can also be made with frozen peaches if you don't have fresh!
  • Water & Ice —You will need fresh boiling water to steep the tea and enough ice cubes to fill a large glass. The hot tea will melt some of the cubes, so add a few extra for good measure!
An overhead shot of the ingredients needed to make peach green tea.

Substitutions

Work with what you have on hand or take your own twist by utilizing any of these approved substitutions:

  • Tea — For a more robust, classic flavor profile, swap your favorite neutral or minty black tea for the green tea. Doing so will also add more caffeine!
  • Fruit Syrup — Peaches are rather perfect in this iced green tea recipe, but nearly any fruit syrup works. Consider trying raspberry syrup, blackberry syrup, or blueberry syrup. For an extra minty finish, use mint syrup!
A close-up side shot of a glass of peach green tea on the counter.

How to Make Starbucks Peach Iced Green Tea At Home

Heat up the tea kettle because we're about to make peach green tea, Starbucks style, at home! Here's how to do it:

Step 1: Brew the tea by heating the water to a boil, then steeping the tea bag for 5 minutes. Remove the tea bag and allow the tea to cool to room temperature.

Step 2: Add ice to a tall glass, then pour the cooled tea and peach syrup over the ice. Stir well, then drink up!

A green tea bag brewing in a measuring cup of hot water.
Adding peach syrup to a glass of ice.
Adding freshly brewed green tea to the ice-filled cup of peach syrup.
A side shot of a glass of iced peach green tea on the counter with mint and sliced peaches.

Optional Variations & Dietary Adjustments

  • Decaf — Grab a decaf green tea bag to make this recipe sans caffeine; the perfect option for post dinner sipping!
  • Refined Sugar-Free — A benefit of making this Starbucks iced peach green tea at home is that you can easily adjust the sugar content. Either stir in less peach syrup or make it with monkfruit or stevia for a low-processed-sugar enjoyment.
  • Flavor Boosters — Muddle some mint, squeeze fresh lemon, top it with fresh or frozen sliced peaches, or add fresh raspberries or blackberries to add your own twist!
  • White Tea — For a more delicate and mild tea flavor, brew white tea instead of green. For a lip-smacking extra layer of fruity flavor, you can also use a white tea and fruit blend, such as berry or peach white tea.
  • Lemonade — Do you love lemonade? Me too! Swap half of the brewed tea with homemade lemonade to make iced peach green tea lemonade!

Serving Suggestions

Though it's always a great idea to cool off with this iced green tea on a warm summer day, it's also an ideal way to elevate many occasions, including:

  • Cool Morning Wake-Up — Add some variety to your morning routine by swapping your cold brew or brown sugar shaken espresso with this light and fruity (but still mildly caffeinated) drink!
  • Brunch Bevvie — Move over coffee and mimosas, a new brunch beverage is here to stay! A pitcher of iced peach green tea is a welcome addition to any warm weather brunch, baby shower, or alfresco luncheon.
  • Backyard Barbecue Beauty — What's better than the smell of burgers searing on the grill? Smelling it while you relax with a large glass of peach green tea, of course! Serve this drink for Memorial Day, The Fourth of July, and anytime a friendly outdoor gathering is called for!
  • Afternoon Mood Boost — Unlock a mid-afternoon reset with a glass of cool and mint-sweet refreshment! The moderate caffeine helps improve with focus without giving you the jitters and the carbs provide energy for your brain.
  • Crazy for Cocktails — Stir in a jigger of bourbon or rum to add an adult-friendly take, perfect for warm weather happy hours, picnics, and BBQs!
A hand stirring a glass straw in a glass of iced peach green tea.

Recipe Success Tips

  • Don't Oversteep the Green Tea — Green tea leaves are delicate and can get bitter when they are exposed to hot water for too long. For the best results, steep the tea for five minutes or according to your manufacturer's directions. Once done steeping, remove the tea bag and continue with the recipe as directed.
  • Add Extra Ice — The hot tea will melt some of the cubes upon contact. To keep your drink cold and refreshing, fill that tall cup with ice!
  • Make Multiple Batches — Make teatime a breeze by making a pitcher of this peach green tea recipe ahead of time. To make a half-gallon pitcher, bring 8 cups of water to a boil on the stovetop. Once simmering, add 8 tea bags and steep for 5 minutes. Remove them, mix in 1 ½ cups peach syrup, and let the tea mixture cool to room temperature. Transfer the cooled tea to a pitcher and refrigerate for up to a week before serving. If serving to a crowd, add a few cups of ice to the pitcher before serving. To enjoy individual portions, pour the peach green tea over a tall glass of ice!

FAQs

Can I make this with bottled green tea?

Yes, you can use pre-made green tea to make this recipe even quicker and more accessible. Be sure to use unsweetened pure tea, such as Pure Leaf.

Is green tea good for you?

Green tea is abundant in good-for-you antioxidants which help to prevent cell damage and diseases such as cancer. Other research has shown potential connections between green tea and a healthy metabolism, blood sugar management, and brain health (source).

How long can I store iced peach tea?

This tea can be kept covered in the refrigerator for up to 7 days. If needed, you can also freeze it in a freezer-safe container for up to 6 months.

Nutritional Info

There's so much to love about this Iced peach green tea Starbucks taste-alike recipe, including it's modest caloric count and the ability to adapt it to your nutritional goals and preferences!

As written, each serving of the tea has only 157 calories — much lighter than a classic Starbucks mocha or Frappuccino — all which come from carbohydrates, your body and brain's main source of energy. Though these 39 grams of carbohydrates come primarily from sugar, one glass can fit into most balanced and healthy diets.

If you prefer to enjoy a lighter drink, it's easy to do so! Reduce the amount of peach syrup in your tea as desired or make the peach syrup with monkfruit sweetener or stevia to bring the sugar and calorie count ultra-low.

Regardless of how you prefer to sweeten it, this iced peach green tea is rich in antioxidants, thanks to the green tea, and also has a touch of vitamin C from the fresh peach syrup. It's a whole-foods-based beverage you can feel good about enjoying and serving to your family!

Total nutritional content per serving is:

  • Calories: 157 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 3 mg
  • Carbohydrates: 40 grams
  • Sugar: 39 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

A slightly elevated shot of a glass of iced peach green tea with mint and peach slices.

Other Iced Tea Recipes

Print Recipe
5 from 1 vote

Iced Peach Green Tea (Starbucks Copycat)

Sip up and cool off with a tall glass of this Iced Peach Green Tea! Copied after Starbucks, this refreshing drink is easy to make with just a handful of ingredients. Enjoy on warm summer days or year-round for the ultimate beverage experience!
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Drinks
Cuisine: American
Keyword: Peach Green Tea
Servings: 1 drink
Calories: 157kcal
Author: Megan Byrd

Equipment

Ingredients

Instructions

  • Brew your tea by heating the water to a boil, then steeping the tea bag for 5 minutes. Remove the tea bag and allow the tea to cool to room temperature.
  • Add ice to a tall glass, then pour the cooled tea over the ice. Stir in the peach syrup, then drink up!

Notes

  • Don't Oversteep the Green Tea — Green tea leaves are delicate and can get bitter when they are exposed to hot water for too long. For the best results, steep the tea for five minutes or according to your manufacturer's directions. Once done steeping, remove the tea bag and continue with the recipe as directed.
  • Add Extra Ice — The hot tea will melt some of the cubes upon contact. To keep your drink cold and refreshing, fill that tall cup with ice!
  • Make Multiple Batches — Make teatime a breeze by making a pitcher of this peach green tea recipe ahead of time. To make a half-gallon pitcher, bring 8 cups of water to a boil on the stovetop. Once simmering, add 8 tea bags and steep for 5 minutes. Remove them, mix in 1 ½ cups peach syrup, and let the tea mixture cool to room temperature. Transfer the cooled tea to a pitcher and refrigerate for up to a week before serving. If serving to a crowd, add a few cups of ice to the pitcher before serving. To enjoy individual portions, pour the peach green tea over a tall glass of ice!

Nutrition

Serving: 1drink | Calories: 157kcal | Carbohydrates: 40g | Sodium: 3mg | Sugar: 39g
Iced peach green tea.

xoxo Megan

Iced Blueberry Latte

Make my easy Blueberry Iced Latte recipe and start your day with a bit of berry-powered brightness! All you need are 4 simple ingredients and 5 minutes to make this fantastically fresh-tasting twist on your morning java, making it totally doable even on weekdays.

hand grabbing a clear glass straw from the top of a clear pint glass filled with an iced blueberry latte.

If you love the idea of berries in your morning coffee, you’re in the right place—this iced blueberry latte is 🤌chef’s kiss 🤌delicious. The naturally sweet, slightly floral flavor of blueberries shines when combined with coffee and adds a pretty pop of color that makes me smile. 

(Want a simpler blueberry coffee drink without any espresso? Just add a splash of my blueberry coffee creamer to your favorite cup or hot or cold-brew coffee.)

And, much like my iced strawberry latte, raspberry mocha latte, and cherry mocha latte, this cheerfully colorful and fantastically fruity coffee drink relies on real fruit—there’s no artificial nonsense in my homemade blueberry coffee syrup. So, while it’s definitely a treat, making your own blueberry iced latte is a great way to upgrade your day, no guilt needed.

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What does it taste like?

If you could combine the delightful sweetness of a blueberry muffin with the creamy, espresso-forward flavor of an iced latte into a single sip, this iced blueberry latte would be it. 

My homemade blueberry syrup is made with just blueberries, sugar, and water, so the only flavor you’ll get from it is the juicy flavor of a bowl of sugared berries. And, with milk and coffee acting as the only other ingredients, the unusual flavor combo is surprisingly straightforward.

45 degree downward angle looking at the ice floating in the top of a blueberry iced latte with creamy brown coffee on top and purple blueberry milk at the bottom.

Why You’ll Love This Blueberry Coffee Recipe

  • Quick & Easy - Just brew your espresso, then measure and mix your ingredients. It takes just 5 minutes to make one!
  • Budget-Friendly - I already balked at spending $5+ for a single Starbucks drink as a regular occurrence, but with prices lately? Shooooo. I’d rather make my kitchen a café where I can spend pennies on the dollar, make my drinks exactly the way I like, and not wait in line.
  • Summer-Ready - While you can get frozen berries all year round, the flavor and frosty temperature of this iced blueberry latte feels right in time for BBQ season and lazy days by the pool.

Ingredients Needed

As promised, you only need a handful of ingredients to make this refreshingly fruity iced latte:

  • Blueberry Syrup - You’re welcome to use store-bought, but making your own at home requires just sugar, water, blueberries, and about 5 minutes of effort. 
  • Whole Milk - Coffee-based Starbucks drinks are traditionally made with whole milk, unless the name of the drink says otherwise (e.g. sugar cookie oat milk latte). If you want a true Coffee Copycat, you’ve gotta make it the way the pros do! 😉
  • Espresso - Because, honestly: what’s a latte without some get-up-and-go? You’re welcome to use decaf roast if needed.
  • Ice - If possible, start with ice made from filtered water for the best tasting results.
espresso, milk, and blueberry syrup measured out for making a blueberry latte.

Substitutions

  • Blueberry Syrup - Feel free to swap in your favorite coffee flavoring syrup—the ratio should work the same for most of my homemade syrups.
  • Whole Milk - You can use any percentage of dairy milk or any variety of plant-based milk (preferably a barista blend) you choose.
  • Espresso - Try swapping in strongly brewed chilled drip coffee or cold brew coffee.
  • Ice - Need a little more go juice? Swap in coffee ice cubes for caffeinated goodness to the last drop.
layered iced blueberry latte on a white table with fresh blueberries scattered around and a green houseplant framing the right side of the photo.

How To Make An Iced Blueberry Latte

This easy iced coffee recipe comes together in just a few simple steps:

Step 1: Add blueberry syrup to a tall serving glass.

Step 2: Add the milk to the glass with the blueberry syrup. Stir to combine.

Step 3: Top with freshly brewed espresso and enjoy!

action shot of blueberry syrup being poured in a pint glass.
action shot of milk being poured on top of the blueberry syrup in the pint glass.
espresso being poured on top of the purple blueberry milk with ice to finish assembling the ombre iced blueberry latte.

Optional Variations & Dietary Adjustments

  • Sugar-Free - Swap in your favorite sugar substitute (e.g. monkfruit) to make your own sugar-free blueberry syrup, or use a store-bought version you like. If you opt to use plant-based milk, make sure to read your labels—most have some kind of sugar added.
  • Vegan/Dairy-Free - Use the plant-based milk of your choice (preferably a barista blend for the best mouthfeel) to make sure your drink is dairy-free. If you’re a strict vegan, make sure your sugar (or store-bought syrup) is vegan-friendly—some sugar is processed with animal bone char.
  • Mix & Match - Feel free to get creative with your syrups, using a blend of whatever sounds good. Lavender simple syrup would pair nicely with the blueberry—what a great coffee flavor for Mother’s Day or a garden party! Other complementary flavors include honey syrup, white chocolate syrup, or vanilla syrup.  

Serving Suggestions

I think this blueberry iced latte is pretty as a picture, especially if you serve it layered in a clear glass like I do here. However, if you want to step up your serving game, here are a few ideas to try:

  • Cold Foam - Add a fluffy crown of your favorite flavor of sweet cream cold foam. Call me crazy, but I think this lavender cream cold foam would be a stellar pick.
  • Berries & Whipped Cream - A dollop of creamy whipped cream is always welcome on a fancy café drink. Sprinkling some powdered freeze-dried blueberries on top of the white cloud of chantilly? That’s pro level!
  • Breakfast Pairing - Since this is an admittedly sugary drink, pairing it with a complementary flavored high-fiber breakfast like my high-protein blueberry overnight oats or healthy blueberry zucchini muffins will both ensure your morning is delicious and keep you fueled up till lunchtime.
side on shot of a homemade blueberry iced latte; there is a layer of pale purple blueberry sweetened milk on the bottom half and a layer of creamy brown coffee on top.

Recipe Success Tips

  • Fresh Brew - Espresso has a fleeting shelf-life, so make sure you’re brewing it right before you assemble your blueberry latte. If you want to work in advance, cold brew is a better bet. 
  • Extra Cool - Make sure your milk and syrup are cold from the fridge so your iced latte stays frosty and delicious for as long as possible. 
  • Sweeten to Taste - In the spirit of tasting like Starbucks, I use a pretty generous amount of syrup in my iced latte recipes—a full ¼ cup, or 4 tablespoons. If you prefer a less-sweet drink, start by adding only half as much and adjust as needed.

FAQs

Is blueberry syrup good in coffee? Is blueberry iced coffee good?

I’m sure it’s not for everyone, but I sure like adding blueberry syrup to my coffee! This iced blueberry latte is my current summer go-to. 

Are iced lattes healthier than hot lattes?

If you were to order at your favorite coffee chain, iced lattes are often less caloric than their hot counterparts, assuming they’re made with the same type of milk and syrup. This isn’t due to any kind of magic or nutritional wizardry—it’s just because the ice displaces the liquid, so there’s less milk in there. I write my recipes not based on the size of the cup, but on the size of my thirst—that means there’s no discernible difference between a hot or an iced blueberry latte you make at home!

Are iced lattes stronger than coffee?

It depends on the type of coffee you’re using and how much coffee you’re adding compared to other ingredients. Generally speaking, a shot of espresso has less caffeine than a cup of regular coffee, and a regular coffee has less caffeine than cold brew. That said, espresso has more caffeine by volume than both cold brew and hot coffee. But, it’s rare to have more than 2-3 shots of espresso, while drinking 1-3 16-ounce cups of regular coffee is pretty normal. 🤷🏻‍♀️

Homemade Blueberry Iced Latte Nutrition

As with most of my sweet coffee drinks, this iced blueberry latte is a bit of a treat. It rings in at 196 calories per serving, with 36 grams of carbs (34 of which are sugars). If you’d like to reduce the caloric impact (and reduce the carb load in the process), swap in sugar-free syrup. There’s 107 mg of sodium per serving—nothing crazy, but worth keeping an eye on.

Luckily, you’ll get some staying power on account of the milk—6 grams of protein and 4 grams of fat per serving means one of these lattes can help you feel full, at least temporarily. To reduce the fat, swap in a lower-fat alternative like 2%, 1%, or nonfat milk. You can also boost the protein by mixing protein powder in your coffee.

You’ll also get some nominal nutritional benefits—a decent amount of vitamin D and calcium from the milk, and antioxidants like anthocyanins from the homemade blueberry syrup and polyphenols from the espresso. 

Overall, I’d consider this blueberry latte a sweet treat you can indulge in on occasion without feeling guilty. Just be smart with your other choices throughout the day—opt for high-protein, high-fiber foods with little to no added sugars, and you should be golden!

Total nutritional content per serving is:

  • Calories: 196 calories
  • Total Fat: 4 grams
  • Protein: 6 grams
  • Sodium: 107 mg
  • Carbohydrates: 36 grams
  • Sugar: 34 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

white table with an iced blueberry latte, a bowl of fresh blueberries, and a green houseplant.

Other Iced Latte Recipes

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5 from 1 vote

Iced Blueberry Latte

This fresh & fruity Blueberry Iced Latte is the perfect 3-ingredient drink for spring. Just 5 minutes of effort for a morning's worth of yum!
Prep Time4 minutes
Total Time4 minutes
Course: Drinks
Cuisine: American
Keyword: Blueberry Latte
Servings: 1 drink
Calories: 196kcal
Author: Megan Byrd

Ingredients

Instructions

  • Add the blueberry syrup to a tall glass, then stir in the milk of choice.
  • Top with ice, then slowly pour in the brewed espresso. Stir and drink up!

Nutrition

Serving: 1drink | Calories: 196kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Sodium: 107mg | Sugar: 34g
Iced blueberry latte.

xoxo Megan

Homemade Mint Simple Syrup

My easy Mint Simple Syrup recipe adds a splash of cool, refreshing flavor to all your favorite drinks and desserts. Best of all, you only need 3 ingredients and 5 minutes of active kitchen time to make a batch!

clear collins glass filled with pale yellow homemade mint simple syrup on a white table with fresh sprigs of mint all around.

What’s cooler than being cool? Sweetening your favorite iced coffee or tea drinks with a drizzle of my homemade mint syrup! This fresh twist on coffee syrup is the perfect year-round upgrade to your at-home barista station, giving your drinks a fantastically frosty flavor profile.

If you’re a fan of peppermint syrup in the winter, I have a feeling you’re going to love this milder fresh mint syrup in the summer. Sure, you can use it to make Christmas-y favorites like my copycat Starbucks mint mocha, but unlike its extra-crisp cool-weather cousin, it’s also super yummy when paired with fruity flavors.  

Add a splash to your peach iced tea or homemade lemonade, or use it to make a classic mint mojito. More of a coffee fan? Try using it to make my copycat Philz mint mojito. You can even drizzle it over a bowl of fresh berries or sliced stone fruit for a spectacularly speedy cookout side! No matter how you use it, this mint simple syrup is bound to make your day a little cooler.

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What does it taste like?

Since we’re using real, fresh mint leaves, the flavor of this simple syrup is less sharp and icy-tasting as the kind made with peppermint extract. Instead, it’ll taste remarkably close to the fresh herbs in your garden—moderately sweet, slightly vegetal, with a cool finish. 

Note that the type of mint you use will affect the final flavor—spearmint is sweeter than peppermint, chocolate mint has a cocoa undertone, pineapple mint is vaguely tropical. Have fun experimenting with different varieties to find your favorite!

45 degree angle downward shot into a glass of homemade mint syrup garnished with a sprig of fresh mint.

Why You’ll Love This Simple Mint Syrup Recipe

  • Quick & Simple - Just measure, mix, boil, steep and strain. While it’ll take over an hour from start to finish, your total active time spent in the kitchen is just 5 minutes or less!
  • Only 3 Ingredients - And that’s including water! I don’t know about you, but a short ingredient list always makes a recipe feel more doable.
  • Budget-Friendly - Rather than spending $10+ on a bottle of Starbucks or Torani syrup, making your own with just sugar and fresh mint is way cheaper. Plus, of all the herbs you can grow, mint is by far the most proliferative—in fact, you’re advised to only plant it in pots because it grows like wildfire!

Ingredients Needed

As promised, you only need a handful of ingredients to make this simple syrup infusion:

  • Fresh Mint - Using real herbs gives our coffee syrup a lovely freshness. I typically use sweet spearmint, but any variety will work!
  • Granulated Sugar - Plain white sugar has a neutral flavor profile, so the only thing you’ll taste is minty sweetness.
  • Water - If possible, start with filtered water for the best results.
water, sugar, and fresh mint measured out on a white table to make my easy mint simple syrup recipe.

Substitutions

Need to make some tweaks? I’ve got you covered:

  • Fresh Mint - If you don’t have any fresh mint on hand, try using a few bags of plain mint herbal tea instead. Alternatively, experiment with other fresh herbs like basil or tarragon for a slightly different vibe.
  • Granulated Sugar - Pure cane sugar is a great 1:1 swap. You can also use brown sugar for more of a caramelly undertone.
clear glass of mint-infused simple syrup on a round white marble serving tray atop a grey slate tile table with fresh mint in the foreground, to the left of the frame, and blurred out in the background.

How To Make Mint Simple Syrup

I have a feeling you’ll be pleasantly surprised by how little work you need to do to make a bottle of this minty sweetener. Here’s how it’s done:

Step 1: Measure & Mix. Add all ingredients to a small saucepan over medium heat, stirring occasionally. Make sure the sugar fully dissolves. 

Step 2: Boil & Steep. Bring the mixture to a boil, then remove from heat. Allow to steep for 90 minutes.

Step 3: Strain the mint leaves from the syrup after steeping.

Step 4: Transfer to your preferred storage container and refrigerate for up to 2 weeks.

fresh mint, water, and sugar in a small white saucepan.
mint syrup simmering in a pan; the mint leaves have wilted and turned darker green from the heat.
mesh strainer above a clear glass measuring cup straining the mint leaves from the flavored simple syrup.
action shot of the homemade mint simple syrup being poured into a clear glass.

Optional Variations & Dietary Adjustments

  • Sugar-Free - Get all the sweet, minty flavor without the calories or carbs! Just swap in your favorite cup-for-cup sugar replacement (e.g. monkfruit) for a diabetic-friendly mint syrup.
  • Rich Syrup - If you’d like a thicker, more viscous simple syrup that’ll last for up to 6 months in the fridge (rather than 2 weeks), double the amount of sugar you add but leave the other ingredients the same.
  • Extra Infusions - Consider introducing another layer of flavor with the addition of fruit (e.g. lime juice, fresh berries, watermelon), an herb (e.g. basil), or something vegetal (e.g. cucumbers).

Serving Suggestions

As with all my coffee flavoring syrups, this simple mint syrup recipe is super versatile. Here are just a few ideas of how to use it:

  • Mint Lemonade - Introducing the cool flavor of mint against the tart-sweet backdrop of any kind of citrus-ade gives it a grown-up feel.
  • Minty Iced Tea - Turn regular iced tea into a sweet, minty treat by stirring in some of this simple syrup.
  • Mint Cocktails - Use this recipe for making mint juleps, mint mojitos, or other mint-infused libations on the fly.
  • Mint Whipped Cream - Add a few pumps of mint syrup to your whipped cream dispenser for a fun, refreshing twist on regular chantilly.
  • Cake Queen - Before frosting your layer cakes, drizzle on a generous amount of mint simple syrup to help keep them extra moist and tender. It's particularly good with vanilla and chocolate cakes!
small collins glass filled with homemade mint-infused syrup on a table with multiple bunches of fresh mint.

Recipe Success Tips

  • Grow Your Own Mint - Rather than spending $3+ on a little clamshell with a few dinky sprigs of mint, buy yourself a live plant for about $5 and plant it in a pot on your deck or windowsill. Mint grows notoriously fast, so you should have an endless supply if you keep it well-pruned and watered. Also, don’t plant it directly in the ground unless you’re prepared for an entire mint garden—this hearty herb will take over before you know it!
  • Be Patient - Giving the mint simple syrup a full hour and a half to steep is essential for extracting a rich, minty flavor. Don’t try to rush it, or your simple syrup will taste a little lacking.
  • Smart Storage - I highly recommend investing in a syrup bottle or squeeze bottle with a closeable nozzle top so you can easily use the syrup when you want it—no sticky jars or countertops required.

FAQs

How long is mint simple syrup good for? Does it go bad?

Generally speaking, regular infused simple syrups like this mint syrup should keep for about 2 weeks in the fridge. It will eventually go bad and grow mold. For longer storage, try making the “rich syrup” variation listed above.

Does mint simple syrup need to be refrigerated? Can you freeze mint simple syrup? How should it be stored?

Yes, mint syrup should be refrigerated when not in use to keep it fresher for longer. (Plus, ants!! 🐜) It should last for 2 weeks in the fridge. You can also freeze it for up to 6 months (or longer, though the flavor will deteriorate over time).

Can bacteria grow in simple syrup?

Yes! Sugar is a natural preservative, but when diluted in water to make simple syrup, it creates a cozy environment for bacteria and mold to thrive—especially if it’s left at room temperature. Make sure to keep it under constant refrigeration to stave off spoilage, and consider making “rich syrup” (listed under “optional variations” above) to increase the shelf life.

Homemade Mint Syrup Nutrition

As with all simple syrups, this minty marvel is pure carbs—18 grams of carbohydrates per 2-tablespoon serving, all 18 of which come from added sugar. It also packs 71 calories per serving—unsurprising given the sugar content. If you’d like to reduce the carbohydrates and calories, replace some or all of the sugar with the sugar-free alternative of your choice.

While I’d definitely place this coffee syrup in the “treats” column—meaning you should consume it in moderation—as an RDN, I’d argue that the homemade version is healthier than most store-bought options. Why? The DIY version is made with real sugar and real mint, with none of the artificial colors, flavors or preservatives the pre-bottled stuff contains.

If you’re concerned about sugar crashes, you can always use less of the syrup (or make a reduced-sugar or sugar-free version). I also recommend pairing your minty drinks with fiber-full snacks—think oatmeal, fresh fruit, or veggies—to help regulate your blood sugar. Enjoy!

Total nutritional content per serving is:

  • Calories: 71 calories
  • Total Fat: 0 grams
  • Protein: 0 grams
  • Sodium: 0 mg
  • Carbohydrates: 18 grams
  • Sugar: 18 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

pale yellow-hued mint syrup in a clear glass on a white table with dark green bunches of fresh mint.

Other Simple Syrup Recipes

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Homemade Mint Simple Syrup

My quick & easy Homemade Mint Simple Syrup recipe is made with just 3 ingredients & 5 minutes of effort—perfect for making extra cool drinks 😎
Prep Time5 minutes
Cook Time5 minutes
Steep Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Drinks
Cuisine: American
Keyword: Mint Simple Syrup
Servings: 11 servings
Calories: 71kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • 1 cup chopped fresh mint leaves

Instructions

  • Add all ingredients to a medium saucepan and heat over medium heat, stirring occasionally.
  • Bring to a boil, then remove from heat and allow the mixture to steep for 90 minutes.
  • After 90 minutes, strain the mint leaves from the syrup, squeezing any excess syrup out of the mint leaves as you strain it. Discard the pulp and transfer the mint syrup to a syrup bottle or other container. Store in the fridge for up to 2 weeks.

Notes

This recipe makes just over 1.25 cups of mint simple syrup!

Nutrition

Serving: 2tablespoon | Calories: 71kcal | Carbohydrates: 18g | Sugar: 18g
Mint syrup.

xoxo Megan

Iced Strawberry Matcha Latte

Add some frosty, fruity fun to your day with my homemade Iced Strawberry Matcha Latte recipe! Between the tart strawberry purée, sweet vanilla milk, and earthy green tea, each sip is an adventure in flavors and textures. Best of all, it’s made with just 6 ingredients!

hand dipping a halved fresh strawberry into an iced strawberry matcha latte; the bottom half is coated in bright green matcha foam.

If you’re a fan of Starbucks’ iced matcha lattes and fresh summer berries, this boisterously bright tea latte is for you. It’s a multi-layered masterpiece, featuring real strawberries blitzed into a tangy coulis, creamy milk sweetened with vanilla syrup, and a crown of frothy matcha. Each slurp is like a playground for your mouth!

This icy strawberry matcha latte is also the perfect midday pick-me-up—matcha has just enough caffeine to push you to the finish line without setting you abuzz, while the berry purée counts towards your 5-a-day fruit goals. Add some creamy milk in the mix for a hit of protein and calcium, seamlessly tying the juicy fruit to the verdant tea. Lovely!

And, while the artful swirls of bright red, pale pink, and vibrant green look like a million bucks, this yummy strawberry matcha iced tea comes together with just 5 or so minutes of active prep. Next time you’re in need of a little springtime spring in your step, you should definitely give this beauty a whirl.

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What does it taste like?

My favorite part about this strawberry matcha iced latte is the way that it’s layered—the first sip is thick fruit purée followed by rich, sugary, vanilla-scented milk, giving it serious berries and cream vibes. The final draw of the straw pulls in the earthy, grassy flavor of matcha, balancing out the sour-sweet fruit and decadently aromatic milk. I like to think of it as an Asian-inspired liquid version of Neapolitan ice cream, with green tea subbing in for the chocolate. So yummy!

45 degree downward shot into a clear pint glass with an iced strawberry matcha latte; the top is dark green, then there's a layer of lighter green followed by a bright red strawberry layer.

Why You’ll Love This Strawberry Matcha Latte Recipe

  • Bright & Colorful - It’s hard not to smile when your glass is filled with a riot of naturally vibrant colors! It’s no wonder why, either—those bright hues are an indication of high levels of antioxidants known as anthocyanins.
  • All-Natural - This half-strawberry smoothie half-matcha latte is made with just a handful of ingredients—strawberries, vanilla, sugar, matcha, milk, and water. Isn’t it nice when you can pronounce all the things you’re putting in your body?
  • Quick & Simple - Blend the berries, whisk the matcha, pour the syrup in your milk, then layer it all in a glass. All told, you’re looking at just 5 minutes of effort. Go on, you’re worth it!

Ingredients Needed

  • Whole Milk - Using full-fat milk ensures the creamiest, dreamiest matcha around. 
  • Vanilla Syrup - Feel free to use store-bought syrup if you like, or make your own using just sugar, water, and vanilla extract.
  • Fresh Strawberries - Blending up real fruit gives this strawberry matcha a bold, fruity flavor you’ll love.
  • Granulated Sugar - White sugar is needed to make vanilla syrup, and also adds a hint of sweetness to the berry purée.
  • Pure Matcha Powder - If possible, opt for ceremonial grade matcha powder for the best results. 
  • Water - A bit of cool water added to the blender with the berries helps thin out the purée, while hot water is needed to dissolve the matcha powder. As always, I recommend using filtered water so you don’t get any chemical-tasting chlorine undertones.
fresh strawberries, water, sugar, vanilla syrup, milk, and matcha powder measured out for making a DIY matcha strawberry latte.

Substitutions

  • Whole Milk - You’re welcome to swap in any percentage of dairy milk or any variety of plant-based milk you prefer.
  • Vanilla Syrup - I love the warmth that vanilla brings to the mix, but plain simple syrup or floral honey syrup will work just as well. White chocolate syrup would be fun, too.  
  • Fresh Strawberries - Frozen strawberries are a great substitute. Just make sure to defrost them a bit to make them easier on your blender blades.
  • Granulated Sugar - While I prefer the neutral sweetness of white sugar, you can use cane sugar or even light brown sugar if you don’t mind a bit of caramel-molasses undertone.
  • Matcha Powder - Feel free to swap in regular green tea powder if needed. You can also use a caffeine-free substitute like mulberry matcha, moringa, or spirulina powder instead.
colorful strawberry matcha latte with swirling layers of bright red, pale pink, dark green, and pale green on a white table with halved strawberries scattered around and a few sprigs of eucalyptus to the right of the frame.

How To Make An Iced Strawberry Matcha Latte

As promised, this beautiful iced drink comes together in no time. Here’s how:

Step 1: Mix the milk and vanilla syrup together. Set aside.

Step 2: Blend the strawberries, sugar, and cool water until smooth.

Step 3: Whisk the hot water into the matcha, vigorously agitating the whisk to make it nice and frothy.

Step 4: Pour the strawberry purée into your serving glass.

Step 5: Layer. Gently pour in the sweetened milk.

Step 6: Top with the matcha foam. Drink up!

action shot of syrup being poured into a measuring cup of milk.
fresh strawberry puree in a single-serve blender.
action shot pouring water into a rocks glass with matcha powder.
action shot of strawberry puree being poured into a clear pint glass.
action shot of sweetened milk being added to the glass with the strawberry puree, creating a cool swirling patter.
action shot of matcha being poured into the glass with the strawberry puree and sweetened milk to finish assembling the iced strawberry matcha latte.

Optional Variations & Dietary Adjustments

  • Dairy-Free/Vegan - Trade out the dairy milk in favor of your favorite plant-based alternative. I’ve tried both an iced strawberry oat milk matcha latte and an iced strawberry coconut matcha latte, and I loved both. If you’re vegan, make sure to purchase organic sugar or pure cane sugar.
  • Caffeine-Free - If you love the flavor of green tea but are sensitive to the effects of caffeine, mulberry matcha is a great alternative. You can also use either moringa powder or spirulina powder for a nutrient-dense topper.
  • Sugar-Free - Use sugar-free coffee syrup and your favorite cup-for-cup sugar alternative (e.g. monkfruit) for all the flavor with less calories and carbs. If you’re using plant-based milk, make sure it’s unsweetened—most have sugar added unless otherwise noted.

Serving Suggestions

This fresh and fruity tea drink is all I need for a happy little brain boost, no extra bells and whistles needed. That said, there are plenty of ways for you to add some pizzazz:

  • Fruity Rim - Add an extra pop of color, tart flavor, and texture to your glass with a freeze-dried fruit rim. Pour a bit of honey or agave on a small, shallow plate and a bit of freeze-dried strawberry powder on a separate one. Dip the rim of your serving glass in the honey to create a sticky surface, then in the fruit powder. Yum!
  • Edible Straw - Paper straws might be annoying, but edible straws are awesome! Try using one that’s made of sugarcane, or grab a spicy-sweet Tajìn straw or strawberry candy straw instead.
  • Extra Frosty - I don’t usually add any real ice to this strawberry matcha latte, as I don’t want to dilute all the fresh, bold flavors. To keep it colder for longer, try freezing your glass serving cup for about 15 minutes before assembly. 
  • Perfect Pairing - Double down on the bright berry goodness by serving your iced matcha alongside strawberry protein overnight oats, fresh strawberry waffles, or a slice of strawberry banana bread.   
layered strawberry matcha iced latte in a clear glass—it sort of looks like a fun twist on neapolitan ice cream with red, pink, and green layers.

Recipe Success Tips

  • To Strain or Not? I don’t mind strawberry seeds, so I generally don’t strain my strawberry purée. If you’re not a fan, just pour it through a mesh strainer before assembling your drink. 
  • Seasonal Berries - When it’s peak strawberry season, you can find deliciously fragrant, fresh berries for pretty cheap. Outside of peak season, they’re generally more expensive, don’t have much of a scent, and are therefore pretty bland tasting. During the off-season, you’re better off reaching for frozen berries which are picked at their peak ripeness and flash-frozen.
  • Matcha Smarts - Make sure you’re reaching for pure matcha powder—some are cut with sugar or other fillers. Additionally, note that there are several “grades” of matcha—culinary grade is food safe, but is considered the lowest quality. Premium grade matcha is better than culinary grade, but not as high-quality as ceremonial grade. Ceremonial grade is more expensive, but the flavor is milder, more nuanced, less bitter, and it has an extra vibrant hue.
  • Water Temperature - Use cold water for blitzing your berries to keep them chilled, but you’ll need hot, not boiling water (ideally 175-180ºF) for properly dissolving the matcha powder. 

FAQs

What fruits pair well with matcha?

I think the earthy, grassy flavor of matcha is perfect for any fruit that is tart and sweet—feel free to swap out the strawberries in favor of a blueberry matcha latte or a mango matcha latte instead!

If I don’t like strong coffee, will I like matcha?

Honestly, there’s no telling—they’re very different! Coffee is more acidic and bitter, and it has kind of a roasty flavor. Matcha is closer to regular green tea, just with a more pronounced flavor. I find it tastes kind of earthy and grassy with a light sweetness and nuttiness.

Is a matcha latte with strawberry good?

I’m sure it’s not for everyone, but I sure like it!

Homemade Strawberry Matcha Latte Nutrition

This creamy, dreamy, tutti-fruity iced tea drink clocks in at 304 calories per serving, making it something of a treat. Granted, there are 9 grams of protein and 4 grams of fat thanks to the milk, both of which can help you feel full. With 98 milligrams of sodium, it’s not much to worry about—that only counts for about 0.5% of your daily recommended limit.

There’s also 60 grams of carbs, 54 of which are sugars—some of those are naturally occurring in the fruit, but most come from the syrup and white sugar. That leaves 6 grams of fiber from the berries and matcha. Not too shabby! 

Additionally, matcha and strawberries are both potent sources of antioxidants and other nutrients like vitamin C, L-theanine, and polyphenols. So, while I’d recommend you only drink strawberry matcha lattes in moderation, you are getting some good out of it when you do indulge. Enjoy every colorful sip!

Total nutritional content per serving is:

  • Calories: 304 calories
  • Total Fat: 4 grams
  • Protein: 9 grams
  • Sodium: 98 mg
  • Carbohydrates: 60 grams
  • Sugar: 54 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

fresh strawberry matcha latte in a glass on a white table with fresh halved berries and a green houseplant.

Other Matcha Latte Recipes

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5 from 1 vote

Iced Strawberry Matcha Latte

This boisterously bright, fantastically fresh Iced Strawberry Matcha Latte is bursting with sweet, tart, creamy, earthy goodness!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American, Japanese
Keyword: Strawberry Matcha Latte
Servings: 1 drink
Calories: 304kcal
Author: Megan Byrd

Equipment

Ingredients

  • ¾ cup milk of choice (I used 2% milk)
  • 2 tablespoon vanilla syrup
  • ½ cup chopped fresh strawberries
  • 2 tablespoon granulated sugar
  • 1 tablespoon cold water
  • 2 teaspoon pure matcha powder
  • 3 tablespoon hot water

Instructions

  • Stir together the milk and vanilla syrup. Set aside.
  • Add the strawberries, granulated sugar, and 1 tablespoon cold water to a high-speed blender and blend until smooth. Set aside.
  • Sift matcha powder with a fine mesh strainer to remove any clumps, then add the hot water to the sifted matcha. Whisk with a matcha whisk or milk frother until smooth and well combined. Set aside.
  • Assemble the strawberry matcha latte. Pour the strawberry mixture into a tall glass, then top with ice. Pour the sweetened milk in slowly, then top with matcha. Stir and drink up!

Nutrition

Serving: 1drink | Calories: 304kcal | Carbohydrates: 60g | Protein: 9g | Fat: 4g | Sodium: 98mg | Sugar: 54g
Iced strawberry matcha latte.

xoxo Megan

Homemade Blueberry Syrup

Feeling blue takes on a whole new meaning when you get a taste of my sweet Blueberry Syrup recipe! With just 3 simple ingredients, you can distill the flavor of sun-soaked berry goodness into a beautiful indigo-colored drink syrup—perfect for adding a summery splash to iced coffees, tea drinks, lemonade, DIY refreshers, and more. 

dark indigo blueberry simple syrup in a clear collins glass on a white table with fresh berries.

I love summer for many reasons—splashing in the pool, going on the boat, BBQing anything and everything—but the fact that it’s prime berry season is definitely in the top 3. When I was a kid, my sister and I would play in the backyard until we got hungry, and then gorge ourselves by eating fistfuls of berries straight from the bush. Oh, to be young again!

If you’re also yearning for the vernal days of your youth, I gotta tell you—this blueberry simple syrup is a surefire way to transport you right back. (Well, at least in the short term. Adulting is hard! 😅) With nothing more than a drizzle from the bottle, you can add the juicy-sweet flavor of a fresh, ripe blueberry to all your favorite drinks, desserts, and breakfast dishes. 

Much like my blackberry syrup, strawberry syrup, and raspberry syrup, this fresh and fruity drink syrup is a snap to make. Just mix equal parts of sugar and water in a pan, add fruit to the mix, and let it simmer. Just 10 minutes later you’ll be rewarded with a bottle of homemade blueberry Torani syrup that’s fresher, more natural, and cheaper than the store-bought stuff. Huzzah!

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What does it taste like?

It’ll depend on the type of blueberries you use—Maine blueberries are generally more tart and puckery than their highbush cousins. But, generally speaking, blueberries have a vaguely floral, somewhat woody or earthy flavor, with a balanced sweetness and a touch of acidity. This spectacular sapphire-colored syrup tastes like a bowl of your preferred variety of berries dusted in a light coating of sugar, but in liquid form.

clear collins glass filled with homemade blueberry syrup on a white table with fresh blueberries scattered around and a green houseplant in the front right and back left of the frame.

Why You'll Love This Blueberry Simple Syrup Recipe

  • Just 3 Ingredients - All you need are blueberries (fresh or frozen), white sugar, and water. Simple syrup, indeed!
  • Quick & Easy - Making blueberry syrup requires barely any prep. Just measure, mix, simmer, and strain! You’ll be done in just 10 minutes.
  • Versatile - Whether you’re craving a Starbucks-style iced blueberry matcha, tart blueberry lemonade, blueberry lavender coffee creamer, or a bowl of blueberry flavored oatmeal, this syrup is here to deliver. Read on below for even more ideas!

Ingredients Needed

As promised, you only need a handful of ingredients to make this homemade coffee syrup recipe:

  • Blueberries - In the thick of summer, fresh blueberries are almost as cheap as bananas—I can get a pint for $2! However, if they’re out of season, frozen blueberries might be your better bet for both price and flavor.
  • White Sugar - Using neutral granulated sugar ensures no additional flavor competes with the berries. They’ll be front and center!
  • Water - If possible, start with filtered water for the best results.
frozen blueberries, white sugar, and water measured out for making blueberry syrup for drinks.

Substitutions

Need to make some changes? Not to worry! Here are easy subs to try:

  • Blueberries - Feel free to swap in any variety of berry you prefer—boysenberries, huckleberries, blackberries, or raspberries will all work just as well. You can also mix and match if you like. Alternatively, try swapping in dried berries, but try to find ones that don’t have any sugar added. In a pinch, you can use your favorite blueberry jam diluted in water, but you won’t need to add any additional sweeteners.
  • Sugar - You can use different sweeteners if you prefer. Blueberry honey syrup or blueberry sugar free syrup made with monkfruit are both great options!
homemade blueberry coffee syrup in a clear collins glass on a white table with fresh blueberries and green sprigs of plants.

How To Make Blueberry Syrup For Coffee, Cocktails, & More!

Step 1: Heat. Add all ingredients to a saucepan and set over medium heat. When the liquid syrup starts to bubble, reduce the heat.

Step 2: Simmer for about 10 minutes, stirring occasionally, mashing the blueberries as they pop.

Step 3: Strain the blueberries from the syrup. Don’t toss them, though! Save the simmered berries for spooning onto ice cream or pancakes, or making DIY fruit-on-bottom yogurt cups.

Step 4: Store. Transfer the strained syrup to a storage container to cool, and keep in the fridge for up to 2 weeks.

sugar, berries, and water added to a small saucepan.
blueberries simmering in simple syrup.
blueberries being strained from the syrup using a mesh strainer.
action shot of blueberry simple syrup being poured into a collins glass.

Optional Variations & Dietary Adjustments

There are tons of ways for you to customize this blueberry drink syrup, so have fun experimenting. Here are just a few ideas to get you started:

  • Swap Your Sweetener - Make it sugar-free by trading in your favorite cup-for-cup sugar alternative, or change up the flavor profile by using floral honey, caramelly brown sugar, or maple syrup in place of the sugar. Note that not all sweeteners are equally sweet, so you may need to use less or more than the recipe calls for.
  • Flavor Boost - Blueberries play nicely with many other flavors, so consider making a hybrid. I think blueberry lavender syrup, blueberry cardamom syrup, blueberry vanilla syrup, or blueberry sugar cookie syrup all sound amazing!
  • Rich Blueberry Syrup - If you prefer a more viscous syrup consistency and/or want your flavoring syrup to last quite a bit longer, simply double the amount of sugar you use and keep the same amount of water. This is known as “rich simple syrup,” which will last for up to 6 months in the fridge thanks to the extra preservative power from the added sugar.

Serving Suggestions

As with all of my coffee syrup recipes, there are TONS of ways to put this blueberry-flavored number to good use. Here are just a couple of ideas to get you started:

  • Blueberry Matcha Magic - Blueberry and green tea go together like coffee and cream. Adding a splash of this syrup is a great way to take a regular iced matcha latte and turn it into something Violet Beauregarde would get into trouble over!
  • Blueberry Lemonade - I’m a sucker for homemade lemonade recipes, and one that’s sweetened with this berry syrup sounds absolutely divine!
  • Blueberry Coffee Creamer - Making homemade coffee creamer is mind-bogglingly simple, plus it’s tastier and more natural than the stuff you can buy at the store. 
  • Blueberry Syrup Cocktails - Try using blueberry simple syrup in recipes that call for regular simple syrup to add a touch of fruity charm. Blueberry mojitos, anyone? 🫐🥤
  • Blueberry Whipped Cream - Starbucks whipped cream is made in just cream and vanilla syrup. One simple switch and you’ll have a fun new drink and dessert topping!

What are YOUR favorite ways to put blueberry coffee syrup to use? Let me know in the comments below!

45 degree angle downward view of a glass of homemade blueberry drink syrup.

Recipe Success Tips

  • Simmer, Don’t Boil - Leaving the syrup at a gentle simmer will ensure that the blueberries are able to infuse the sugar-water mixture with all their juicy charms without evaporating too quickly and accidentally burning.
  • Fresh & Clean - If you’re using fresh berries, consider buying organic if you can. Conventionally grown blueberries are usually on EWG’s Dirty Dozen list, meaning they’re exposed to more chemical pesticides. That said, buying organic can be pricey! To keep costs low, buy organic, but make sure to wash them well. Soak in a solution of 1 part white vinegar to 3 parts water for about 5 minutes, then drain, rinse, and pat dry.
  • The Berries Make It - Make sure to buy berries that are nice and flavorful. If they’re bland to begin with, they’ll yield a somewhat bland syrup. You can tweak the flavor of your syrup a bit by adding more or less sugar, or adding a squeeze of fresh lemon juice for acidity. If all else fails, add a splash of blueberry extract to heighten the berry-forward flavor we’re after.

FAQs

Is blueberry syrup the same as blue curaçao?

Nope! While they’ll both add a bright blue tint to your drinks, they’re pretty different. The former is just simple syrup (sugar + water) that’s been infused with blueberries, while the latter is a citrusy blue liqueur made from a particular fruit that is native to the Caribbean island of Curaçao.

Is blueberry syrup good in coffee?

Taste is subjective, so it depends. I think it’s good, especially with some cream or steamed milk!

Does blueberry syrup go bad? Does it need to be refrigerated?

Unfortunately, it does eventually go bad. If you make it as directed in the recipe card below, it should last about 2 weeks in the fridge, or 6 months in the freezer. You can also make the “rich syrup” variation described above, which will make it last 6 months in the fridge, or a year in the freezer. 

Homemade Blueberry Syrup Nutrition

Unsurprisingly, this blueberry-infused drink syrup is basically all carbs. Each 2 tablespoon serving is 66 calories, all of which come from the 17 grams of sugar-based carbohydrates. There’s 1 milligram of sodium in there too, but that doesn’t really count for anything!

That said, since it’s made with real fruit, you will get some of the benefits of the berries themselves—a decent amount of vitamin C, vitamin K, and manganese, and a good amount of antioxidants in the form of anthocyanins. So, unlike syrups made with “natural flavors” (which often aren’t “natural” at all), you’re at least getting a bit of good from it, too!

You should feel free to enjoy it in moderation. Just make sure to be mindful about the rest of your day by avoiding too much added sugar and making sure to load up on nutrient-dense, fiber-rich, protein-packed foods.

Total nutritional content per serving is:

  • Calories: 66 calories
  • Total Fat: 0 mg
  • Protein: 0 mg
  • Sodium: 1 mg
  • Carbohydrates: 17 grams
  • Sugar: 17 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

closeup shot of a glass of homemade blueberry syrup for coffee and drinks on a table with a sprig of a green plant and a few fresh blueberries scattered around.

Other Homemade Syrup Recipes

Print Recipe
5 from 1 vote

Homemade Blueberry Syrup

This easy Homemade Blueberry Syrup is perfect for adding summer-y sweetness to all your favorite drinks—coffee, lemonade, matcha, & more!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: Blueberry Syrup
Servings: 12 servings
Calories: 66kcal
Author: Megan Byrd

Equipment

Ingredients

  • 1 ½ cups fresh or frozen blueberries
  • 1 cup granulated sugar
  • 1 cup water

Instructions

  • Add the blueberries, sugar, and water to a medium saucepan and heat over medium heat until simmering. Simmer for 7-8 minutes, stirring occasionally and squishing the blueberries with a spatula. Remove from heat.
  • Strain the blueberries from the syrup with a fine mesh strainer, reserving the liquid and discarding the blueberry pulp.
  • Allow the blueberry syrup to cool at room temperature for 15 minutes. After cooling time, transfer the syrup to a syrup bottle or mason jar with a lid and store in the fridge for up to 2 weeks.

Notes

This makes 1.5 cups of blueberry syrup.

Nutrition

Serving: 2tablespoon | Calories: 66kcal | Carbohydrates: 17g | Sodium: 1mg | Sugar: 17g
Homemade blueberry syrup.

xoxo Megan